1. Dice the tomatoes and slice the green onions. Zest and juice the lime. In a small bowl, combine the tomatoes, green onions, and lime juice. Season with salt (in moderation) and pepper.
2. In a dry skillet over medium heat, cook the ground beef with cumin until brown, 4–5 min. Season with salt (in moderation) and pepper. Stir in the kidney beans.
3. Meanwhile, mix the yogurt with the lime zest and season with salt (in moderation) and pepper. Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Mash with a fork until smooth.
4. Remove meat from pan and keep warm on a covered plate. Heat a dry skillet over medium heat and warm a tortilla for 1 min. Flip the tortilla and spread half of the avocado on top. Add half the ground beef mixture over the avocado and top with half of the cheese. Cover the skillet to allow the cheese to melt, 2 min. Transfer the tortilla to a plate and repeat with remaining tortilla. Top both pizzas with tomato salsa and lime yogurt. Serve immediately.
Per serving: 548 calories, 24g fat, 9g saturated fat, 56mg cholesterol, 828mg sodium, 57g carbohydrate, 11g fiber, 10g sugar, 28g protein