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Mexican Pizza
Courtesy of VELVEETA® and RO*TEL®
Servings: 6
Prep Time: 15 Min. Cook Time: 10 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 can (10 oz. ea.) RO*TEL® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, divided
+ 1 can (16 oz. ea.) ROSARITA® No Fat Traditional Refried Beans + 6 honey wheat pita pocket breads (6-1/2 in.) + 3/4 c. shredded Mexican cheese blend + 4-1/2 c. thinly shredded romaine lettuce + 6 Tbsp. finely chopped red onion What to do:
1. Preheat oven to 450°F. Place 1/4 c. drained RO*TEL® tomatoes in small bowl; set aside. Mix remaining RO*TEL® tomatoes and ROSARITA® beans in small bowl until combined. Spread evenly onto pita breads.
2. Sprinkle pizzas evenly with cheese. Place on ungreased baking sheets; bake 8 to 10 min. or until edges of breads are lightly browned and cheese melts, rotating pans halfway through. 3. Top with lettuce, onion and reserved RO*TEL® tomatoes. Nutritional information:
Calories: 459; Total Fat: 6g; Saturated Fat: 3g; Total Carbs: 50g; Fiber: 9g; Sugar: 3g; Protein: 14g; Sodium: 877mg;
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