Ingredients

The following ingredients have 4 Servings
  • 3-4 flatbreads
  • Easy Enchilada Sauce
  • ¾ cup 
Shredded pepperjack and Cheddar cheese
  • Finely chopped red pepper
  • Black beans (drained and rinsed)
  • Dried oregano
  • Avocado (cut into small pieces, optional)

Instruction

  • Preheat oven to 425 degrees F. Spray a muffin tin with oil, and set aside.
  • Place a flatbread on a cutting board, and using a 3-inch round biscuit cutter, press down firmly on the flatbread, to cut 3-4 circles out of each flatbread. Gently place each circle into a muffin cup.
  • Spoon about ½ tablespoon enchilada sauce in each cup. Top sauce with about 1 tablespoon shredded cheese. Top each cup with some black beans and chopped red peppers. Sprinkle a little dried oregano on top of each cup.
  • Bake in for 10-12 minutes, or until cheese is melted and lightly browned and the flatbreads have browned nicely. Carefully remove tray from oven, and allow taco cups to cool a bit, about 1 minute, in the muffin tray. Using a table knife, pop each taco cup out of the muffin tray, and serve, garnished with avocado chunks, if desired.