Chili Bean Pita Pizzas
By Easy Recipe Collection
Published:
Canned black beans with fat free salsa, corn kernels, plum tomato and chopped green chilis in a pita pocket.
Ingredients
1/4 cup fat free salsa
2 pitas, 6-inch, unopened
1/2 cup canned black beans
1/2 cup corn kernels
1 chopped plum tomato
1 tablespoon chopped green chiles
1-1/2 ounce 2-percent Monterey Jack cheese
Directions
Spread fat free salsa over two small (6-inch) unopened pitas.
Divide canned black beans (rinsed and drained), corn kernels, chopped plum tomato, and chopped green chiles between the two pitas.
Top with Monterey Jack cheese.
Bake in a 450-degree oven for 8 to 10 minutes.
Yield: 2 servings
Bonus: Pita Chips
Make pita chips by separating the rounds horizontally, lightly brushing the insides with olive or canola oil and seasoning to taste with salt and pepper. Stack the rounds, then cut the stack into 12 wedges. Arrange wedges in a single layer on a lightly oiled baking sheet and bake in a preheated 350 degrees oven for 8 to 10 minutes or until golden brown. Cool on paper towels and store airtight for up to 5 days.
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