Brush one side of flatbreads with olive oil. Combine salt and taco seasoning in a small bowl; gently rub this mixture evenly over flatbreads. Using a knife, cut flatbreads up into small, bite-sized pieces. Set aside.

Preheat oven to 375°F.

Using a large skillet, cook ground beef over medium heat until fully cooked. Remove from heat, drain and add taco seasoning and water; stir until well combined.

Meanwhile, using a separate skillet, add olive oil. Place over medium heat. Once hot, add diced peppers, onions and minced garlic. Cook over medium heat, stirring occasionally, for 4-5 minutes or until peppers just begin to soften. Remove from heat, drain and add onion powder, salt, corn, black beans, chilies, salsa and cilantro; stir until well combined.

Spray a 9”x13” casserole dish with nonstick spray.

Using a large bowl, combine cooked beef with the sautéed pepper/onion mixture. Spread half of the filling into the casserole dish. Sprinkle half of the shredded cheese on top. Repeat with remaining filling and cheese. Spread chopped flatbreads on top.

Bake at 375°F for 25-30 minutes, or until flatbreads have browned and cheese is fully melted. (Tip: Place a piece of foil over top of dish after 20 minutes to prevent the flatbreads from browning too much.)

Serve with dollop of sour cream, sliced avocado and additional chopped cilantro.