A Feast of Flatbreads

Grilled Vegetable Tostadas

recipe by patterson watkins
photo by shana smith

Grilled Vegetable Tostadas

recipe by patterson watkins
photo by shana smith

The classic Mexican dish gets a vegan twist with savory, simmered black beans replacing the meat. Add in crispy corn tortillas topped with a wonderful mix of spicy pico de gallo, red cabbage, and avocado slices, and you’ve got a meal that’s muy bueno!

Tortillas:
  • 8 corn tortillas
  • 1 tbsp. vegetable oil
Bean filling:
  • 2 tsp. olive oil
  • 1 garlic clove, minced
  • ¼ c. yellow onions, peeled and minced
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1½ tsp. chipotle peppers in adobo, minced
  • 1½ c. canned black beans
  • 1 tsp. salt
  • ¼ c. vegetable broth
Toppings:
  • ½ c. tomatoes, chopped
  • ¼ c. red onions, peeled and minced
  • ½ c. cilantro, chopped
  • 1 jalapeño, sliced
  • ½ c. red cabbage, shredded
  • 1 avocado, peeled and sliced
  • ¼ c. vegan sour cream
Garnishes:
  • Lime wedges
  • Vegan cheese crumbles (optional)


Print Recipe
  1. Preheat grill to medium-high heat. Place corn tortillas on the grill, brush each side with oil, and grill until slightly charred and crispy. Set aside until ready to assemble.
  2. Heat oil over medium-high heat in a medium stockpot, and sauté garlic and onions with cumin, oregano, and chipotle peppers for 3 minutes. Stir in black beans, salt, and vegetable broth, cover, and simmer for 10 minutes.
  3. Puree black bean mixture in a blender or food processor until smooth and creamy. Spread puree on tortillas, and top with tomatoes, red onions, cilantro, jalapeños, cabbage, avocado slices, and vegan sour cream. Garnish with lime wedges and cheese crumbles, if desired, before serving.
  4. Serves 4

Compliments Of

The Joann Samelko Team

Northside Realty

E-mail:
jsamelko@​gmail​.com
www.JoannSamelko.com
Direct:
(919) 616-2555

Posted in April 2020 on Feb 17, 2020

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A Feast of Flatbreads

written by alexa bricker

When it comes to a simple and fresh meal, there’s nothing better than a flatbread layered with delicious toppings. These two dinner ideas offer the best of both worlds: one, a crunchy tortilla topped with a protein-rich bean filling and veggies; the other, a fluffy pita with buffalo-style shrimp and a smooth yogurt dressing. Both will leave your taste buds singing!

This traditional Mexican dish is made with a healthier vegan twist. Layers of spiced black bean paste, fresh veggies, and creamy avocado on a crispy base—what could be better?

You know about buffalo chicken, but what about buffalo shrimp? The spiced-up flatbread is topped with a cool yogurt sauce, veggies, and blue cheese crumbles to cut through the heat.

Share these fantastic twists on flatbreads with friends and family.

Up Next:

Grilled Vegetable Tostadas

Posted in April 2020 on Feb 17, 2020

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A Feast of Flatbreads

Buffalo Shrimp Flatbread

recipe by patterson watkins
photo by shana smith

Buffalo Shrimp Flatbread

recipe by patterson watkins
photo by shana smith

These grilled flatbreads—great as appetizers to share—are topped with farm-fresh veggies and buffalo-spiced shrimp. The heat is perfectly balanced by a sprinkle of blue cheese crumbles and guilt-free ranch dressing.

Shrimp:
  • 1 lb. shrimp, peeled and deveined
  • 1 garlic clove, minced
  • ¼ c. buffalo wing sauce
Flatbreads:
  • 4 whole wheat pitas or naan
  • 1 tbsp. olive oil
Dressing:
  • ¼ c. plain nonfat yogurt
  • ¼ c. reduced-fat sour cream
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tbsp. lemon juice
  • ½ tsp. salt
  • ½ tsp. black pepper
Salad:
  • 2 c. arugula
  • ¾ c. cucumbers, sliced
  • ¾ c. carrots, shredded
  • ¾ c. cherry heirloom tomatoes, halved
  • ½ c. blue cheese crumbles


Print Recipe
  1. Preheat the grill or griddle pan to medium-high.
  2. Skewer shrimp onto bamboo skewers. In a small bowl, whisk together the garlic and buffalo sauce, and brush over the shrimp, thoroughly coating.
  3. Grill the shrimp for 6–8 minutes, flipping once, or until cooked through. Refrigerate until ready to serve.
  4. Brush the pitas or naan with olive oil, and grill for 1–2 minutes or until toasted and grill marks form. Set aside until ready to serve.
  5. In a medium bowl, whisk together the dressing ingredients until blended. Keep refrigerated until ready to serve.
  6. Distribute the salad ingredients evenly onto the grilled flatbreads, top with the shrimp, and drizzle with the dressing. Slice flatbreads into pieces, and serve.
  7. Serves 4

Spread the love for this fresh flatbread by sharing the recipe on social media!

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Hike Smarter, Not Harder

Posted in April 2020 on Feb 17, 2020

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