Vegetarian Tortilla Pizza

• 1 (16-ounce) can pinto beans, rinsed and drained
• 3 tablespoons fresh lime juice, divided
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 1/2 cups halved grape tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tablespoon cider vinegar
• 1 jalapeno pepper, minced
• 1/4 teaspoon salt
• Cooking spray
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, cut into 1/2-inch wedges
• 4 (8-inch) 97%-fat-free flour tortillas
• 1 cup (4 ounces) shredded pepper Jack cheese

1. Preheat oven to 350u0b0.
2. Place beans, 2 tablespoons lime juice, cumin, and garlic in a blender; process until smooth, scraping bottom and sides frequently.
3. Combine tomatoes, cilantro, vinegar, jalapeno, 1 tablespoon lime juice, and salt. Toss and set aside.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and onion; coat with cooking spray and cook 4 minutes or until onion is crisp-tender.
5. Place tortillas on ungreased baking sheets. Spread equal amounts of bean mixture on each tortilla. Add onion and pepper mixture evenly to each; top with cheese, and bake at 350u0b0 for 5 minutes or until cheese melts. Remove from oven; sprinkle evenly with tomato mixture.

pinto beans, lime juice, ground cumin, garlic, halved grape tomatoes, fresh cilantro, cider vinegar, pepper, salt, cooking spray, green bell pepper, yellow onion, flour tortillas, pepper

Taken from www.myrecipes.com/recipe/vegetarian-tortilla-pizza (may not work)