1 pkg. mini pitas
2 tbsp. oil
1 lg. onion, thinly sliced
3 cloves chopped garlic
1 (16 oz.) can kidney beans
1 (16 oz.) can garbanzo beans
1 (12 oz.) jar chunky salsa
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1 1/2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

Heat oil in large skillet. Saute onion and garlic until soft (5 minutes). Drain and rinse beans. Add to skillet with salsa, basil, thyme, and oregano. Cook until heated, 5 minutes. With seriated knife, gently slice pitas in half all around outside edges. Place pita halves, insides facing up, on pizza pan or cookie sheet. Sprinkle with 3/4 cup of Mozzarella. Spoon bean mixture on top of pitas. Sprinkle remaining 3/4 cup Mozzarella and Parmesan cheese. Bake in preheated oven at 375 degrees for 10-15 minutes.