Chipotle Black Beans With Flatbreads

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I love a meal where you have lots of little bits to add to it - it just makes the eating experience so much more fun! This one had loads of toppings and you could add even more different ones if you fancied too!

I made this one whilst in Covid-19 Lockdown and I had a little bit more time on my hands so I decided to make the flatbreads from scratch. If you don’t have the time for this or making your own bread isn’t really your thing, you could easily shop-buy some flat breads. I’ll give the recipe anyway in case you do want to be creative in the kitchen!! The flatbread recipe was taken from the BBC Website and the Chipotle Black Bean recipe is from The Part Time Vegetarian book - I’m really loving this book at the minute, it’s got so many good recipes! I’ve tweaked the recipe slightly as I felt it was quite sweet so this is my recommendation for it!

Save the image of the recipe below so you can easily refer to it next time you need some food inspiration!

Let me know if you try it by tagging me on Instagram @sarahcavenfitness.

Flatbreads (Recipe makes 4 flatbreads)

Ingredients:

200g plain flour, 1/4 teaspoon salt, 100ml warm water, 2 tablespoons olive oil

Method:

  • Mix the plain flour, salt and water in a bowl

  • Add in the oil and knead for around 5 minutes until the dough is soft

  • Split into 4 balls and roll into round flatbread shapes

  • Spray a frying pan with oil and pan fry each flatbread for a few minutes on each side. Keep the flatbreads warm in the oven whilst you’re cooking the others!

Chipotle Black Beans (makes 4 servings)

Ingredients

  • 1 onion, diced

  • 1 red pepper, diced

  • 1 teaspoon lazy garlic/1 crushed garlic clove

  • 1 teaspoon cumin powder

  • 2 corn on the cobs - kernels removed (just slice the kernels off with a sharp knife - this is quite easily done)

  • 1 tin black beans (I could only find black eyed beans and they worked just fine!)

  • 4 tomatoes, de-seeded and diced

  • 3 tablespoons tomato ketchup

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon chipotle paste or 2 teaspoons paprika

  • 1/2 - 1 teaspoon chilli powder (depending on how spicy you can handle!)

  • 2 large handfuls of coriander, chopped

To serve:

  • handful of rocket/sliced spinach

  • sliced avocado

  • sliced red onion

  • grated cheese

  • sour cream/plain yogurt

  • whatever else you fancy! :)

Method:

  • Heat some oil in a large pan, add the onion and cook until soft. Add the red pepper, garlic, cumin & corn and cook for another couple of minutes.

  • Add the black beans (with the water from the tin), the tomatoes, ketchup, balsamic, chipotle, chilli powder and 4 tablespoons of water.

  • Bring to the boil and add in one handful of the chopped coriander. Simmer for around 15 minutes until the liquid has reduced. Season with salt and pepper to taste.

  • Serve the beans on top of the flatbreads and add the toppings until your heart is content!

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If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.

Sarah Caven