Mexican Flatbread

This is a healthy way to get your Mexican fix! I was inspired by Menu Musings’ blog (http://menumusings.blogspot.com/2012/06/skinny-mexican-pizza.html?m=1), but switched it up to reduce the calories and sodium.

1 whole wheat flatbread wrap (like FlatOut or Fit and Active)
Olive oil cooking spray
1/4 cup Mexican spiced refried beans (recipe below)
1 oz Mexican spiced ground beef (recipe below)…I have also used pulled chicken and it’s yummy, too!
2 Tbs salsa (I prefer a fresh, pico style)
1/4 2% cheese (I used a combo of cheddar and mozzarella)

Your choice of toppings (I used baby sweet peppers, mushrooms, pickled jalapeños, 100 cal pack Wholy Guacamole, fat free Greek yogurt, Valentina’s Mexican hot sauce)

Turn the oven on low broil. Spray both sides of your flat bread. Toast on each side for 2 minutes. Turn oven down to 350 degrees. Spread the beans on the flat bread and top with salsa. Scattered on the beef and your choice of toppings (that should be cooked). Sprinkle with cheese. Bake at 350 for 7-10 minutes or until cheese is melted. Reduced fat cheese doesn’t melt as “pretty” as other cheeses, but is a good alternative/way to save some calories. Top with the rest of your fresh toppings.

Mexican Spice Blend:
1 Tbs chili powder
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp chipotle rub (I had this on hand, but it can be omitted)
1/2 tsp red chili flake

Mexican Spiced Beans:
1 can fat free refried beans
1/2 cup low sodium chicken broth
Mexican spice blend

Mix all ingredients in a sauce pot and cook on medium low heat until warm.

Mexican Spiced Beef:
1 lb lean ground beef (I like 95/5 for this)
1/2 onion diced
Mexican spice blend

Brown beef with onion and spices on medium high heat.

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