Our very own Bethany takes flatbread to a new level, and bakes it in the oven upside down over a mug to make it into a crispy, edible bowl for your favorite filling: chili. Make your own chili, or use her recipe here, after baking those flatbread bowls.
- 1 Flatout flatbread wrap of choice
- 1/2 cup canned black beans
- 1/2 cup canned pinto beans
- 1/4 cup pre-cooked ground meat
- 1 1/4 cup tomato sauce
- 2 tablespoons taco seasoning
- Avocado slices
- Sour cream or greek yogurt
- Cheddar cheese
- Non-stick cooking spray
Pre-heat oven to 350 F. Spray bottom of a ceramic/oven safe cup, place Flatout wrap on the bottom of the cup (cup should upside-down) and place in oven to 5-10 minutes until browned and you can feel the wrap harden.
In a small sauce pan, simmer beans, ground meat, tomato sauce, & seasoning for 5-10 minutes or until desired heat is reached. Fill tortilla bowl with your favorite chili, top with avocado, sour cream, and cheese, or however you love it. Serve immediately.