Avocado Flatbread with Cannellini Beans

A delicious, protein-packed avocado flatbread with a tangy bean mix that's perfect for a hearty breakfast or brunch.

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 separated and thinly sliced
• 3 cloves Garlic minced
• 0 Kosher Salt pinch
• 3 Scallions greens thinly sliced
• 1 Avocado cubed
• 0.33 cup Cilantro minced
• 0.25 cup Parsley minced
• 0.25 cup Pickled Jalapeños diced
• 1 tbsp Pickled Jalapeño Brine
• 1 Lime Zest zest and juice of 1 lime
• 2 tsp Agave Syrup optional
• 0 Kosher Salt generous pinch
• 0 Cracked Black Pepper to taste
• 3 Whole Wheat Flatbreads
• 1 clove Garlic cut in half
• 0 Extra Virgin Olive Oil for drizzling

Instructions

1. Drain and rinse the cannellini beans, then add them into a medium mixing bowl with the nutritional yeast.
2. Heat 1 1/2 tablespoons of extra virgin olive oil in a small sauté pan over medium-low heat. Add the white portions of the sliced scallions and minced garlic. Sauté with a pinch of salt for 2-3 minutes or until the garlic is slightly golden.
3. Pour the sautéed scallions and garlic over the beans in the mixing bowl and stir to combine.
4. Add the remaining scallion greens, cubed avocado, minced cilantro, minced parsley, diced pickled jalapeños and brine, lime zest and juice, 2 teaspoons of agave syrup (if using), a generous pinch of kosher salt, and cracked black pepper to the bowl. Stir everything to combine.
5. Heat the whole wheat flatbreads and rub the tops with the cut side of a halved garlic clove.
6. Spoon the avocado-bean mixture onto the flatbreads. If you prefer, lightly mash some of the avocado chunks and drizzle with more olive oil before serving.