Elote Taco Cups

Ingredients

For Crust

• 45g PEScience Multi-purpose Select Protein 
• 65g all purpose flour
• 100g plain nonfat Greek yogurt
• 1/4 tbsp baking powder
• 1/4 tsp salt

For Toppings

• 85g Elote protein dip
• 1-2 tsp water
• 100g frozen corn (thawed)
• 60g black beans (rinsed and drained)
• Green onions
• 56g light Mexican cheese

Directions

• Preheat oven to 375 degrees and spray a muffin tin with nonstick cooking spray.
• To make the crust mix all crust ingredients in a food processor until a ball forms.
• Dust a little flour onto a surface and roll dough into a large rectangle.
• Cut dough into 12 squares and press into muffin pan. 
• Evenly divide topping ingredients starting with the elote dip into cups. Bake for 9-10 minutes and enjoy!

Nutrition Facts

Calories: 75 
Total Fat: 1.4g
Total Carbs: 7.7g
Total Protein: 7.4g

Created by @sweetandspicymacros