Preheat oven to 375 F.
Place your flatbreads into an upside down muffin pan. Press down on the flatbread to create a ‘bowl’ shape.
Bake for 10 minutes or until the flatbread has become lightly browned and crispy in texture.
While the flatbread is baking, place a large pan over medium heat with olive oil.
Add in beans, corn, jalapeno, salsa, and chili seasoning. Bring to a rolling bowl then lower heat and cover for 5 minutes.
Remove bowls from the oven and place 1 cup of lettuce into each bowl. Top lettuce with 1/5 of chili mixture.
Sprinkle bell peppers, carrots, avocado, and cheese evenly over each bowl.
Serve with a side of salsa or sour cream and enjoy!
Time saving notes:
The chili can be made in advance (you can even place all ingredients in a slow cooker on low heat for 4 hours and allow it to cook itself) to cut down on preparation time or to make it in larger batches for quick leftovers.
To save time on the vegetable prep, place the peppers and carrots in a food processor to quickly dice and shred. You can even purchase these pre-washed and chopped as an extra time saver. I will usually chop & prep veggies one time per week in advance. Then, I use the chopped vegetables throughout the week in salad, wraps, recipes, and even in my eggs in the morning. Spending just one time per week to meal prep can help to save so much time the rest of the week!
Nutrition Facts (per serving)
Makes 5 servings
Saturated Fat: 2gm