Look for locally made salsas at farmers' markets and groceries. They tend to be much lower in sodium than most commercial salsas.
6 (6-inch) pitas
1 (16-ounce) can fat-free spicy refried beans
3/4 cup salsa
3/4 cup (3 ounces) preshredded four-cheese Mexican blend cheese
1 1/2 cups thinly sliced iceberg lettuce
6 tablespoons reduced-fat sour cream
How to Make It
Preheat oven to 400°.
Place pitas on a large baking sheet. Bake at 400° for 8 minutes, turning once. Cool slightly on a wire rack.
Spread about 1/4 cup beans over each pita. Top each pita with 2 tablespoons salsa and 2 tablespoons cheese. Place pizzas on a large baking sheet. Bake at 400° for 8 minutes or until cheese melts. Remove from oven. Top each serving with 1/4 cup lettuce and 1 tablespoon sour cream.
I made these tonight for a meatless dinner and they were very tasty. I made them using Salsa picante and Fresh whole-wheat pitas(both CL recipes)and they were great! I just used 2% cheddar instead of mexican blend because that's all my store had. I will make these again and again! I also recommend both of the other recipes that I used to make these. Both 5 star recipes for sure!
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