Recipes & Tips:
Baked Mexican Potato Flatbread
Makes 8 slices
Prep Time 20 minutes | Cooking Time 15 Minutes
1.5 lb. bag of EarthFresh Baby Red Organic Potatoes
½ cup (125 mL) cooked black beans, rinsed, reserve half
½ cup (125 mL) chopped roasted red peppers, reserve half
1 tsp. (5 mL) salt
1 tbsp. (15 mL) Mexican chili powder
1 garlic clove
1 whole wheat flatbread
½ cup (125 mL) shredded low-fat monterey jack cheese
1 jalapeño, thinly sliced
1 green onion, thinly sliced
½ cup (125 mL) chopped fresh cilantro
Black bean and roasted red pepper spread
Preheat oven to 350°F (177°C).
Wash, dry and chop 8 potatoes into small pieces. Place the potatoes in a pot of cold salted water and bring to a boil, reduce heat and continue cooking for 5 minutes. Remove the potatoes from the heat. Strain the water and set potatoes aside.
To make the black bean and roasted red Pepper spread, combine half of the black beans, roasted red peppers, salt, Mexican chili powder and garlic clove in a food processor. Puree until smooth. Set the spread aside.
Lay the whole wheat flatbread on a flat surface and spread the black bean and roasted red pepper spread evenly, leaving a ¼ -inch border.
Evenly spread the cheese, potatoes, jalapeños, reserved black beans and roasted red peppers on top of the of the whole wheat flatbread.
Place the flatbread onto a baking sheet and place into the oven. Bake for 20 minutes until the flatbread is crisp and the cheese is melted. Remove the flatbread from the oven and transfer to a cutting board. Garnish with green onions and cilantro. Cut into 8 slices and serve warm.