Mexican Pita Pizzas

KIWI magazine

Mexican Pita Pizzas
KIWI Spring cover

Ingredients


Makes servings

1 (10 ounce) can diced tomatoes with lime juice & cilantro, drained

1 (16 ounce) can no fat refried beans

6 honey wheat pita pockets

3/4 cup shredded Mexican cheese blend

4 1/2 cups shredded romaine lettuce

6 tablespoons finely chopped red onion

Tomatoes and re-fried beans serve as the sauce in these pita pizzas, topped with melted cheese and fresh veggies. Kids will have fun personalizing the pizzas by decorating their pita pie with unique designs using toppings. This recipe is from ReadySetEat, for Kids Cook Monday, an organization that promotes healthy eating by encouraging families to prep meals together every Monday night.

Directions

1. Preheat your oven to 450°F.

2. Place 1/4 cup of the drained tomatoes in a small bowl and set aside. Mix the remaining tomatoes with the beans in a small bowl. Spread even amounts of the tomato bean mixture onto each pita pocket. Sprinkle each pita pocket with shredded cheese.

3. Place the pita pizzas onto a baking sheet and transfer to the oven. Bake for 4-5 minutes, turn the sheet for even baking and cook 4-5 minutes more, or until the edges of the pita pockets are lightly browned and the cheese melts.

4. Top the baked pita pizzas with lettuce, onion and the reserved tomatoes.

Per Serving:

Calories:

301

Carbohydrates:

50 g

Fat:

6 g

Protein:

14 g

Fiber:

9 g

Active Time:

Total Time: