Mini Mexican Pizzas - cooking recipe

Ingredients

2 c. seeded, diced unpeeled tomato
1 Tbsp. minced fresh cilantro
1 Tbsp. finely chopped green onions
1/2 tsp. ground cumin
1/8 tsp. garlic powder
1 Tbsp. fresh lime juice
6 (8-inch) flour tortillas
1 1/2 c. fat-free refried beans
3/4 c. (3 oz.) shredded Monterey Jack cheese

Preparation

Combine first 6 ingredients in a bowl; stir well and set aside.
Arrange tortillas on baking sheets.
Bake at 400\u00b0 for 2 minutes.
Turn over tortillas; bake an additional minute.
Spread 1/4 cup beans over each tortilla; top with 1/3 cup tomato mixture and 2 tablespoons cheese.
Bake at 400\u00b0 for 6 minutes, or until the tortillas are crisp and cheese melts.
Cut into wedges. Yields 6 servings.