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Mini Mexican Pizzas with Creamy Guac-de-Gallo

Ingredients:

• 3-4 large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)
• 1 cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)
• 1/2 cup salsa of choice (I used one with corn)
• 2 tsp dry taco seasoning
• 1/2 cup low fat refried beans
• 1/2 cup low fat shredded mexican blend or 2% cheddar cheese
• Optional Toppings: sliced black olives, shredded lettuce, low fat

sour cream, chopped tomatoes

Method:

1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
5. Scoop 1/8th cup of meat mixture into each wrap.
6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.
7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
8.  Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease!

Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Nutriton facts: Servings: 12 mini Mexican pizzas; Calories: 60 calories each

Creamy Guaca-De-Gallo

        Ingredients:

• 2 avocados, pitted
• ½ C Greek yogurt
• ½ English cucumber, halved lengthwise, seeds removed
• 1 tomato seeds removed and diced
• ¼ C diced red onion
• 1 jalapeno, seeds removed and diced
• 1 clove garlic, minced
• ¼ c lime juice
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper

Method:

1. Spoon avocado flesh out of skins and place in a medium bowl.  Using a fork, mash avocados but keep slightly chunky.  Add yogurt and mix in.
2. Grate cucumber and place in a colander .  Using your hands, squeeze out liquid and allow it to drain away.  (You can also use cheesecloth or a tea towel to squeeze out liquid.)
3. Add cucumber to avocado and yogurt mixture.  Add tomato and rest of ingredients, and stir to thoroughly combine.  Serve with baked pita chips or baked tortilla chips.

Nutrition Facts: Servings 12x ¼ C; Calories 68; Fat 5g; protein 2g; carbs 5g; fiber 3g; sodium 138mg