Southwestern Flatbreads
Southwestern Flatbreads are an easy weekday meal. Loaded with vegetables, they are super healthy, easy to make, and affordable!
Ingredients
- 2 Naan breads
- 15 ounce can refried beans, nonfat vegetarian
- 4 chipotle chilis in adobo sauce
- 4 ounces ⅓ less fat cream cheese softened
- ⅔ cups black beans rinsed and drained
- ½ cup frozen corn
- ⅔ cup diced tomatoes fresh or canned
- ⅔ cup pepper jack cheese shredded
- 3 green onions chopped
- ¼ cup nonfat Greek yogurt
- 1 lime juiced and juice set aside
Instructions
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Preheat oven to 350 degrees F. In the bowl of a food processor, add refried beans, chipotle chilis, and cream cheese. Process for 30 seconds, scrape down sides, and process 15 more seconds or until well combined. Set aside.**
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In a small bowl, heat black beans for 30 seconds in the microwave. Set aside.
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Line a baking sheet with parchment paper or foil; place naan on top. Using the back of a spoon, sspread ⅓ cup bean mixture over each naan. On each naan sprinkle: ⅓ cup of black beans on top, followed by tomatoes, corn, pepper jack cheese, and green onions.
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Place in oven and bake for 8-10 minutes or until cheese is melted and ingredients are cooked through. Remove from oven.
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In a small bowl mix greek yogurt and lime juice. Drizzle over flatbreads to taste.
Recipe Notes
- There will be some creamy bean spread leftover, use it for chips or dipping later - so tasty!
- You can easily double this recipe, for 4 flatbreads.
- This recipe also keeps well. I made it in the early afternoon and then pop back in the oven for a few minutes at dinner time. Perfect!
- First published in March 2015. Updated May 2021.