Mango Lime Chipotle Taco Bowls

³ Description

Mango Lime Taco mixture topped with a Chipotle Chili Cream. In mini taco bowl form because finger food is fun food.

² Ingredients

•  1 Juice of 1 wedge or slice Fresh Lime Juice
•  1/2 serving (serving = 1/2 cup) Goya Black Beans
•  1 serving (serving = 2 tbsp) Tostitos Medium Salsa
•  1/2 serving (serving = 4 oz) Great Range Ground Bison
•  1 serving (serving = 1 tortilla) La Tortilla Factory Whole Wheat Low Carb High Fiber Tortillas
•  0 serving (serving = 1/2 cup) Green Giant Whole Kernel Sweet Corn
•  1 serving (serving = 1/4 tsp) Tone's Chili Powder (No MSG)
•  3 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  1/4 serving (serving = 1 cup) Dole Mango Chunks
•  1/4 serving (serving = 1 serving) Chobani 0% Plain Greek Yogurt (6 oz)

q Directions

Preheat the oven to 375 F. Cut 1 tortilla into 4 even triangles. Spray a muffin pan with a nonstick spray and place a triangle into each mold. Bake at 375 F for 10-12 minutes until the tortilla crisps. Remove. Place some spinach in the base of each tortilla bowl. Mix the cooked bison with salsa and distribute amongst the bowls. Mix the corn, mango, black beans, and juice of the lime. Place this mixture in each tortilla bowl. Make the chipotle chili cream by mixing the greek yogurt, chili powder, stevia drops, and a splash of almond milk to thin. Then top each bowl with some of the cream. Serve!

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