Savory Avocado Flatbread with Beans & Herbs

A protein-packed, fiber-rich avocado flatbread featuring savory beans, sautéed scallions, and fresh herbs, perfect for a deliciously satisfying breakfast.

By @plantbasedrd

Original recipe source

Cook time: 20 minutes

Servings: 3

Ingredients

• 15 oz cannellini beans drained and rinsed
• 2 tbsp nutritional yeast
• 1.5 tbsp extra virgin olive oil
• 3 scallions whites only, thinly sliced
• 3 cloves garlic minced
• 0.25 tsp kosher salt
• 0.25 cup pickled jalapeños diced
• 1 tbsp pickled jalapeño brine
• 1 tsp lime zest
• 1 tbsp lime juice
• 2 tsp agave syrup
• 0.5 tsp kosher salt
• 0.25 tsp cracked black pepper
• 3 scallions greens only, thinly sliced
• 1 avocado cubed
• 0.33 cup cilantro minced
• 0.25 cup parsley minced
• 3 whole wheat flatbreads
• 1 clove garlic cut in half
• 1 tbsp extra virgin olive oil for drizzling

Instructions

1. In a medium mixing bowl, add the drained and rinsed cannellini beans and nutritional yeast, then stir to combine.
2. Heat the extra virgin olive oil in a small sauté pan over medium-low heat. Add the white portion of the scallions and minced garlic with a pinch of kosher salt. Sauté for 2-3 minutes or until the garlic turns golden.
3. Pour the sautéed oil, scallions, and garlic over the bean mixture. Stir well to combine.
4. Add the diced pickled jalapeños, brine, lime zest and juice, agave syrup, a generous pinch of salt and black pepper, remaining green parts of scallions, cubed avocado, minced cilantro, and parsley to the bean mixture. Stir everything to combine.
5. Heat up the flatbreads until warm. Rub the tops with the cut side of the garlic clove for flavor.
6. Spoon the avocado-bean mixture evenly onto the flatbreads. Optionally, mash some of the avocado chunks lightly and drizzle with extra olive oil before serving.