Cheesy Tortilla Pizzas

• 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 grape or cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 4 (8-inch) 98%-fat-free flour tortillas (such as Mission)
• Cooking spray
• 1 green bell pepper, thinly sliced
• 1 small onion, chopped
• 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers

1. Preheat oven to 400u0b0.
2. Combine pinto beans, 2 tablespoons lime juice, cumin, and garlic in a blender; process until smooth, scraping sides. Set aside.
3. Combine remaining 1 tablespoon lime juice, tomato, and next 4 ingredients in a small bowl. Toss well, and set aside.
4. Place tortillas on a baking sheet; bake at 400u0b0 for 10 minutes or until crisp, turning after 5 minutes.
5. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and onion. Coat vegetables with cooking spray; cook 6 minutes or until onion is tender. Stir frequently.
6. Spread 1/4 cup bean mixture on each tortilla. Divide tomato mixture evenly over bean mixture. Sprinkle each with 2 tablespoons cheese. Bake an additional 4 minutes or until cheese melts.

pinto beans, lime juice, ground cumin, garlic, grape, fresh cilantro, pepper, cider vinegar, salt, flour tortillas, cooking spray, green bell pepper, onion, shredded monterey jack cheese

Taken from www.myrecipes.com/recipe/cheesy-tortilla-pizzas (may not work)