Pico de Gallo Flatbread

Pico de Gallo Flatbread is a vibrant vegan Mexican pizza that combines a crispy flatbread base with a fresh and zesty pico de gallo topping, offering a delightful explosion of flavors. Perfect for a quick meal or a fun appetizer, this dish is both healthy and satisfying.

Ingredients

• Whole wheat flatbread - 2 pieces
• Cherry tomatoes - 200 grams, diced
• Red onion - 50 grams, finely chopped
• Cilantro - 30 grams, chopped
• Jalapeño - 1 small, finely chopped
• Lime - 1, juiced
• Salt - 1/2 teaspoon
• Black beans - 100 grams, drained and rinsed
• Corn - 100 grams, drained (canned or frozen)
• Avocado - 1 medium, sliced
• Olive oil - 1 tablespoon
• Cumin powder - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons (optional for cheesy flavor)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, combine diced cherry tomatoes, chopped red onion, cilantro, jalapeño, lime juice, and salt to make the pico de gallo. Mix well and set aside.
3. Brush each flatbread with olive oil and sprinkle cumin powder evenly on top.
4. Spread the black beans and corn evenly over each flatbread.
5. Top the flatbreads with the pico de gallo mixture.
6. Bake in the preheated oven for 10-12 minutes, until the edges are crispy.
7. Remove from the oven and add sliced avocado on top.
8. Sprinkle nutritional yeast over the flatbreads if using for a cheesy flavor.
9. Cut into slices and serve immediately.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 56 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Packed with vitamins and minerals from fresh vegetables.

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