Mediterranean Black Bean Flatbread
with Oregano and Feta
Crispy, flakey, and oh-so-good! Our signature flatbread is topped to perfection with Mediterranean-spiced tomatoes, salty feta, herbaceous oregano and roasted red peppers. We're checking off all the boxes here, OPA!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 mL
Black Beans
2 unit
Flatbread
(Contains: Wheat)
¼ cup
Feta Cheese
(Contains: Milk)
7 g
Oregano
113 g
Cherry Tomatoes
66 g
Mini Cucumber
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Mediterranean Spice Blend
(Contains: Sulphites)
56 g
Baby Spinach
½ cup
Marinara Sauce
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
170 mL
Roasted Peppers
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Toss tomatoes with the Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven until slightly charred, 4-5 min.
While the tomatoes broil, drain then rinse the black beans. Slice the cucumber into 1/4-inch rounds. Strip the oregano leaves from the stem, then roughly chop. Drain the liquid from the roasted red peppers, then roughly chop.
Arrange flatbreads on another baking sheet, top side-down. Broil in the middle of the oven until golden-brown, 1-2 min per side. Spread marinara onto toasted flatbreads, then top with beans, roasted red peppers, charred tomatoes, mozzarella and feta. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Broil in the middle of the oven, one baking sheet at a time)
Broil assembled flatbreads in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min.**
While flatbreads broil, whisk together vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4ppl) in a large bowl. Add spinach and cucumber, then toss to combine. Season with salt and pepper.
Cut the flatbreads into quarters. Sprinkle over the oregano. Serve with salad on the side.
