Baked Mexican Potato Flatbread
Baked Mexican Potato Flatbread
Baked Mexican Potato Flatbread

Baked Mexican Potato Flatbread

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Prep Time

20 minutes
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Cook Time

15 minutes

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Ingredients

  • 1.5 lb EarthFresh Organic Red Baby Potatoes
  • ½ cup cooked black beans, rinsed, reserve half
  • ½ cup roasted red peppers, chopped, reserve half
  • 1 tsp salt
  • 1 tbsp Mexican chili powder
  • 1 garlic clove
  • 1 whole wheat flatbread
  • ½ cup low-fat Monterey Jack cheese, shredded
  • 1 jalapeño, thinly sliced
  • 1 green onion, thinly sliced
  • ½ cup fresh cilantro, chopped

Directions

Preheat oven to 350°F (180°C).

Wash and dry potatoes, then chop into small pieces. Place into a pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes for 5 minutes, until fork tender. Remove from heat, drain and set aside.

To make black bean spread: Combine half of the black beans and half of the roasted red peppers with salt, Mexican chili powder and garlic in a food processor. Puree until smooth. Set aside.

Spread the black bean and roasted red pepper mixture evenly on the flatbread, leaving a ¼-inch border. Scatter with potatoes, remaining black beans and roasted red peppers, then sprinkle with cheese and jalapeño.

Transfer to a baking sheet lined with parchment paper and place into the oven. Bake for 20 minutes until flatbread is crisp and cheese is melted. Remove from the oven and transfer to a cutting board. Garnish with green onions and cilantro. Cut into 8 slices and serve warm.

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