> 3 tomatoes
> 2 green onions
> 1 lime
> ½ lb ground beef
> 2 tsp ground cumin
> 1 (15 oz) can kidney beans, drained and rinsed
> 1 (6 oz) container low-fat yogurt
> 1 avocado
> 2 large flour tortillas
> ½ cup shredded Cheddar cheese
Dice the tomatoes and slice the green onions. Zest and juice the lime. In a small bowl, combine the tomatoes, green onions, and lime juice. Season with salt (in moderation) and pepper.
In a dry skillet over medium heat, cook the ground beef with cumin until brown, 4–5 min. Season with salt (in moderation) and pepper. Stir in the kidney beans.
Meanwhile, mix the yogurt with the lime zest and season with salt (in moderation) and pepper. Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Mash with a fork until smooth.
Remove meat from pan and keep warm on a covered plate. Heat a dry skillet over medium heat and warm a tortilla for 1 min. Flip the tortilla and spread half of the avocado on top. Add half the ground beef mixture over the avocado and top with half of the cheese. Cover the skillet to allow the cheese to melt, 2 min. Transfer the tortilla to a plate and repeat with remaining tortilla. Top both pizzas with tomato salsa and lime yogurt. Serve immediately.
Dice tomatoes and slice green onions. Zest and juice lime. In a small bowl, combine tomatoes, green onions, lime juice, salt (in moderation), and pepper. Refrigerate.
In skillet on medium heat, cook beef 4 min., until cooked. Stir in beans, salt (in moderation) and pepper. Cool and refrigerate in a heat-proof container.
In a small container, combine lime zest with yogurt. Refrigerate.
Halve and pit avocado. Mash flesh until smooth.
Microwave beef and bean mixture 2-3 min., until warm.
Meanwhile, in a dry skillet over medium heat, warm tortilla for 1 min. Flip tortilla and spread half mashed avocado on it. Add half of beef mixture and half of cheese. Cover skillet to let cheese melt, 2 min. Repeat with remaining tortilla.
Top with salsa and lime yogurt.