1 can (10 oz each)Mexican Diced Tomatoes w/Lime Juice & Cilantro, drained, divided
1 can (16 oz each) Refried Beans
6 honey wheat pita pocket breads (6-1/2 inch)
3/4 cup shredded Mexican cheese blend
4-1/2 cups thinly shredded romaine lettuce
6 tablespoons finely chopped red onion
1 avocado, diced
Preheat oven to 450°F. Place 1/4 cup drained tomatoes in small bowl; set aside. Mix remaining tomatoes and beans in small bowl until combined. Spread evenly onto pita breads.
Sprinkle pizzas evenly with cheese. Place on ungreased baking sheets; bake 8 to 10 minutes or until edges of breads are lightly browned and cheese melts, rotating pans halfway through.
Top with lettuce, onion, avocado and reserved tomatoes.
Note: you could add diced grilled chicken, shredded or cooked ground beef if you want.
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