This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
4 Pita breads
1 cn Black beans (15 oz) drained Pico de Gallo (
11. 5 oz)-drained 1 c Cheese, Cheddar shredded
1 c Cheese, Monterey Jack shredded
2 c Lettuce shredded Salsa Guacamole Scallions-sliced Olives, ripe Sliced Heat oven to
375F. Place pita breads on large baking sheet. In medium bowl, combine beans and Pico de Gallo. Spoon over pita breads. Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges.
Serve with salsa, sour cream, guacamole, scallions and/or olives. Nutritional Analysis per serving: 90 calories, 5 g. protein, 11 g. carbohydrates, 3 g. fat, 10 mg. cholesterol, 180 mg. sodium, 95 mg. potassium. Calories from fat: 29% Original recipe from Chi-Chi's Mexican at Home. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D. WEISSGERBE]