Ingredients
6
oz chorizo sausage, casing removed and crumbled, or 6 oz bulk chorizo sausage
2
(10-inch) whole grain lower carb lavash flatbreads or tortillas
1/4
cup chunky style salsa
1/2
cup black beans with cumin and chili spices (from 15-oz can)
1/2
cup chopped tomatoes
1/2
cup frozen whole kernel corn, thawed
1/4
cup reduced-fat shredded Cheddar cheese (1 oz)
1
tablespoon chopped fresh cilantro
2
teaspoons crumbed cotija (white Mexican) cheese
Preparation
Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.
