Not just a big hit for your Cinco de Mayo Party, but for all summer!
1 pkg. Flatbread
2 Tbsp. olive oil
1 ripe avocado
Juice of 1 lime
1 can of refried beans (seasoned or add 1 tsp. taco seasoning to plain beans)
1/2 red onion, diced
2 jalapeños, sliced into thin circles
1/4 cup corn (fresh or canned)
3 Tbsp. cilantro, washed and dried
1/4 cup ranch dressing
Preheat oven to 400°F. Unroll refrigerated Flatbread with parchment paper onto a sheet tray.
Prick the dough all over using a fork, then rub with 2 Tbsp. of olive oil and sprinkle with kosher salt. Bake for 15 minutes, then set aside to cool slightly.
Meanwhile, dice the avocado and toss with the lime juice in a bowl.
Once the flatbread has cooled slightly, spread an even layer of the refried beans over the surface of the flatbread. Top the beans with the diced avocado, diced red onion, jalapeno slices, corn, and cilantro.
Drizzle ranch dressing over the flatbread, then cut and serve.