If you’re looking for a quick way to spice up your mealtime, these easy Mexican flatbreads are just the answer! They are topped with refried beans, kidney beans, pickled red onions, and red chilli. The fresh salsa and sour cream ensure that every bite is a burst of flavour.

Additionally, melted mozzarella adds to the flavour, and fresh coriander ties everything together. Furthermore, this dish is perfect for weeknight dinners, and casual get-togethers. Or, whenever you’re craving something fun and satisfying.

It’s ready in only 20 minutes and makes the perfect lunch or dinner. You can customise the toppings to your liking, which makes this recipe verstailie.

So, are you ready for a tasty, quick and easy recipe? If so, let’s get cooking!

Check out my Instagram page for more recipe inspiration. Also, check out my Mexican recipe section for more quick and easy recipes!

Easy Mexican Flatbreads: A Flavour-Packed Meal in Minutes

Mexican flatbreads topped with refried beans, salsa, kidney beans and mozzarella. Garnished with pickled red onion, red chillies and fresh coriander.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Mexican

Servings 1 person

Ingredients

  

• 1 Small red onion (thinly sliced)
• 2 tbsp Red wine vinegar
• 1 tbsp Olive oil
• 1 tbsp Cajun seasoning
• 400g Kidney beans (drained)
• 1 tbsp Lime juice
• Flatbread
• 5 tbsp Salsa
• 100g Mozzarella (grated)

Garnish

• 2 tbsp Sour cream
• 1 Red chilli (sliced)
• Fresh coriander

Instructions

 

• Preheat the grill to medium-high. Add half the red onion to a small bowl and add the red wine vinegar and a pinch of salt. Leave to pickle while you prepare the rest of the meal, stirring frequently.
• Add the olive oil to a large saucepan and heat to medium-high. Add the red onion and cook for 3 minutes stirring frequently. Add the Cajun seasoning and cook for a further minute. Add 2/3 of the kidney beans and 1/3 cup of water, and cook for a further minute breaking up the kidney beans with a wooden spoon. Add the mixture to a blender with the lime juice and season with salt and pepper to taste. Blend until it forms a smooth paste.
• Add the remaining kidney beans to a small saucepan and cover with cold water until just covered. Heat gently for a couple of minutes ensuring they don't boil. Meanwhile, add the flatbread to a baking tray and drizzle with water on each side. Warm for a couple of minutes on each side under the grill.
• Remove from the grill and spread the kidney bean mixture across the flatbread. Then, spread the salsa over the top. Drain the kidney beans and add on top of the salsa and then sprinkle with the grated mozzarella. Cook under the grill for around 4 minutes until the cheese is melted. Drain the red wine vinegar from the pickled red onions. Top with the flatbreads with sour cream, pickled red onion, red chilli and fresh coriander. Cut into quarters and enjoy.

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