• 8 small whole corn tortillas
• 1 pound extra lean ground turkey or black beans
• 7 ounces Versatile Veggies® Pico de Gallo
• 8 ounces Nature’s Greens® Kale, chopped
• 1 whole avocado, diced
• 8 ounces Versatile Veggies® Diced Tomatoes

Heat oven to 350 F. Microwave tortillas until soft, about 1 minute. Press 1 tortilla into each of 8 muffin cups to form a bowl, folding edges back to form a cup. Bake for 10 minutes. Brown meat in a large skillet on medium, drain. Stir in pico de gallo and simmer for 10 minutes, stirring occasionally. Spoon 1/4 of the meat mixture into each tortilla cup. Top with avocado, kale and diced tomatoes.