This flatbread will transport you as you enjoy southwestern flavors and a thin and crispy crust.
Nut Free
1 pkg. Flatbread
1 can black beans, rinsed and drained
1/4 cup cilantro, chopped
1/2 tsp. minced garlic
1/2 tsp. cumin
Pinch of sea salt
Juice from 1/2 lime
1 pkg. chorizo, 8 oz.
1 green bell pepper
1 cup cherry tomatoes, halved
1 cup Monterey Jack cheese, shredded
3 scallions
7.5 oz. crema, blended with 2 chipotle peppers, canned
STEPS
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Preheat oven to 400°F.
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Combine beans, cilantro, garlic, cumin, sea salt, and lime juice in a blender or food processor. Blend until smooth.
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Cook chorizo over medium high heat until browned.
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Unroll refrigerated Flatbread and spread bean mixture on top.
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Top with chorizo, bell peppers, tomatoes, and Monterey Jack cheese.
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Bake until edges are golden brown. Once out of the oven, top with scallions and drizzle with chipotle crema.
Review Spicy Southwest Flatbread.