mexican flatbread

Happy Friday! I’ve been all about quick and easy weeknight recipes the past few weeks. There is so much to accomplish before Christmas {can you believe it’s only 20 days away?!} that I have been trying to come up with quick dinners so I am able to get a few things done on weeknights after work. This is such a simple, yet delicious, recipe that is perfect for any weeknight! Customize it with your favorite toppings for your own unique Mexican flatbread! 

Have a fabulous weekend, everyone!
Mexican Flatbread

1 pound ground beef {or ground turkey}

2 sheets flatbread {something like this would be perfect!}
1 15.5 ounce can black beans, rinsed & drained
4-6 ounches shredded Mexican cheese
1/2 tablespoon cumin
1/2 tablespoon chili powder
1 teaspoon garlic powder
Salt & pepper
Store-bought salsa, sour cream and guacamole for garnish

Preheat oven to 375 degrees. Lay flatbread on a dry baking sheet and place in oven for just 2-3 minutes to allow the flatbread to get a little crispy. Remove from the oven and set aside. Meanwhile, cook the ground beef {or turkey} in a medium-sized skillet over medium high heat. Season with cumin, chili powder, garlic powder, salt and pepper. Cook until brown; drain off the excess grease. To assemble flatbreads, spoon a layer of the cooked ground beef all over the flat bread {leaving enough room for a “crust”} followed by a layer of black beans. Top with desired amount of Mexican cheese and place back in the oven for 2-3 minutes, just to allow the cheese to melt. Garnish with salsa, sour cream, guacamole or your favorite toppings!

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