* 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.