Mini Mexican Pizzas

Submitted By: Betty Brown

Ingredients

• 2 cups seeded, diced, unpeeled tomatoes
• 1 tablespoon minced fresh cilantro
• 1 tablespoon finely chopped green onions
• ½ teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 1 tablespoon fresh lime juice
• 6 (8-inch) flour tortillas
• 1½ cups fat-free refried beans

¾ cup (3 ounces) shredded Monterey Jack cheese

Instructions

Combine first six ingredients in a bowl. Stir well and set aside. Arrange tortillas on baking sheets. Bake at 400° for two minutes. Turn over tortillas and bake one minute. Spread ¼ cup beans over each tortilla, top with 1/3 cup tomato mixture and 2 tablespoons cheese.
Bake at 400° for six minutes or until tortillas are crisp and cheese melts. Cut into wedges.