Cheesy Corn & Refried Bean Flatbreads
with Fresh Tomato Salsa
Cooking time
20 minutes
Servings
4
Calories
600 /serving
Get the kids to help put these Mexican flatbreads together. First layer: warm cumin-spiced black beans. Second layer: kernels of corn and grated mozzarella. Third layer: refreshing homemade salsa and lime sour cream—but only after they come out of the oven!
We will send you:
- 2 Tomatoes
- 50g Diced onions
- 796ml Black beans (canned)
- 125ml Whole corn kernels
- 86ml Sour cream
- 120g Grated mozzarella
- 4 Pocketless pita
- 7g Playa del Cumin spices (cumin, paprika, salt, red pepper bell, dextrose, garlic, caramel colour, canola oil, oregano, Cayenne pepper, cloves, cellulose)
- 30ml Lime juice
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
13 g
Saturated Fat
6 g
Sodium
930 mg
Total Carb
86 g
Sugars
6 g
Protein
28 g
Fibre
18 g
Preparation
Make the refried beans
- Preheat the oven to 450°F.
- Reserving the liquid, drain and rinse the black beans.
- In a large pan, heat a drizzle of **oil **on medium.
- Add all but a pinch of the spices and cook, stirring often, watching closely not to burn, 30 sec. to 1 min., until fragrant.
- Add the black beans and sauté, 2 to 3 min., until warmed through.
- Add ¼ cup of the reserved bean liquid, ¼ cup water and S&P. Cook, stirring occasionally, 1 to 2 min., until combined; mash the beans lightly.
- If the mixture seems dry, gradually add 2 tbsp water until you achieve your desired consistency; season with S&P.
Assemble & bake the flatbreads
- Arrange the pita on a lined sheet pan.
- Spread with the refried beans.
- Top with the cheese and corn.
- Bake, 4 to 5 min., until the cheese has melted.
- Transfer to a cutting board and cut into wedges.
Make the salsa
- Meanwhile, place the onions in a bowl of ice water and let sit for at least 5 min.
- Small-dice the tomatoes.
- In a large bowl, combine the onions (drain before adding), tomatoes, ½ the lime juice, the remaining spices, a drizzle of oil and S&P.
Finish & serve
- In a small bowl, combine the sour cream, remaining lime juice, 1 tbsp water and S&P.
- Divide the flatbreads between your plates.
- Top with the salsa.
- Drizzle with the sour cream. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
