WW says, "this vegetable-packed filling is full of healthy black beans and lean ground turkey. Spoon it into homemade taco cups using your muffin tins for a marvelous main meal or fun appetizer."
cooking spray: 3 spray(s)
WW Reduced fat shredded Mexican style blend cheese: ½ cup(s)
uncooked onion(s): 1 small, chopped
sweet red pepper(s): 1 small, finely chopped
reduced sodium taco seasoning: 2 Tbsp
table salt: ½ tsp
canned chipotle peppers in adobo sauce: 1 tsp, chopped
canned diced tomatoes: 15 oz
canned black beans: 15 oz, rinsed and drained
frozen corn kernels: ¾ cup(s), thawed
cilantro: 2 Tbsp, chopped
Flatout Original flatbread: 6 flatbread(s)
uncooked 99% fat-free ground turkey breast: 1 pound(s)
Preheat oven to 400ºF. Cut each Flatout into 4 equal pieces; gently pleat and place one piece of the Flatout in each muffin holes. Bake until crisp, about 10 minutes; remove and let cool.
Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add turkey, onion and pepper; cook, breaking up turkey, until turkey is cooked through and onions are soft and translucent, about 8 minutes.
Add taco seasoning, salt and chipotle; stir to combine. Add tomatoes, beans and corn; heat through. Spoon about 1/3 cup of the filling into each Flatout taco cup; sprinkle with cheese and cilantro and serve.
Serving size: 2 taco cups.