4 Ezekiel Tortillas 1 tsp of Extra virgin olive oil 1 lb of ground chicken breast 1/4 tsp of “No Salt’ or Kelp 1/4 tsp of freshly ground pepper 1 cup of Eden Low sodium black beans 1/2 cup Enrico’s salt free salsa 1/4 cup Veggonnaise 1/4 cup finely chopped red onion 2 tsp grated lime zest 1 tbsp lime juice 1. Preheat oven to 400. Place 4 Med size custard bowls on a baking sheet. Spray with non stick Pam and gently press Ezekiel tortilla into each cup. Bake until golden and crisp…about 7-8 minutes. 2. Heat oil in a large skillet over med-high heat. add the chicken, kelp, and pepper. Cook and break apart chicken with a wooden spoon until brown…about 6-7 minutes. Stir in the salsa and beans heat through about 3 minutes.3. Mix the Veggonnaise onion, lime zest, and lime juice in a small bowl. Spoon in chicken mixture into each of the tortillas and top each with 1 tbsp of the Veggonnaise mixture.