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.
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.