I have been a busy bee since the last time I posted, and that’s why I haven’t posted in a while either…Had a cupcake order for a wedding, made 392 cupcakes and a cake. I had planned for this order for a month! I was SO excited for it. My first wedding order! So then after the big cupcake order, I literally dropped the cupcakes off and hit the road for a 10 hour drive to Kansas City, Spent the long weekend there with family and got to see my friend Fawn, then headed home and back to work, then the day after I got back got another cupcake order, then had a day off and then another cupcake order and volunteered myself too cook dinner for my hubby and is buds, then I haven’t felt good the past few days. Over did it, imagine that! So here I am making a post…Incase you wanted to know what I have been up too…
So I am behind on posting to, so let’s get to it…
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
6-8 whole wheat flour tortillas, 6 or 8 inch inch size
olive oil for greasing baking sheet, about 1 tsp.
Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes. Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet. Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
While tortillas are crisping, put the refried beans in a pot and cook until they’re hot. Stir the Taco Seasoning Mix into the ground turkey. Chop the onions, slice the olives. (If you’re using homemade guacamole and cheese that needs to be grated you’ll need to prepare those as well.)
Serve right away. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.
You could totally add Sour Cream, I cut it out as I was trying to be a little healthier and cut it out…But it would of been a nice addition.