Cheesy Mexican Pizza

Ingredients

• 0.3 cup black bean dip 
• 16 ounce bread shell italian
• 14.5 ounce canned tomatoes diced canned
• 4 ounces monterrey jack cheese shredded with peppers
• 1 cup refried beans 
• 8 ounces cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour

Equipment

• baking sheet
• paper towels
• oven

Directions

1. Place bread shell on a baking sheet. Stir together refried beans, sour cream, and bean dip, and spread over Italian bread shell.
2. Drain tomatoes, and pat dry with paper towels; spoon over bean mixture.
3. Sprinkle with cheeses.
4. Bake at 450 for 10 to 12 minutes or until cheese melts.
5. NOTE: To lighten recipe, use fat-free refried beans, fat-free or light sour cream, and reduced-fat cheeses.