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Pesto Potato Flatbreads with Zucchini & Tofu Ricotta
2 or 4 Serving Dinner

Pesto Potato Flatbreads

with Zucchini & Tofu Ricotta

Charred onions and mango chutney add a touch of sweetness to these picante tacos.

Tags: High-Protein Nut-Free Less Prep High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
732
FAT
16g
CARBOHYDRATES
111g
PROTEIN
30g

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INGREDIENTS

  1. 2 tbsp vegetable oil*
  2. 1 to taste salt*
  3. 1 to taste pepper*
  4. 1 red onion peeled, cut into 8 wedges
  5. 2 garlic clove peeled and minced
  6. 13.4 oz black beans drained and rinsed
  7. 6 tbsp mojo rojo sauce
  8. 1/4 cup mango chutney
  9. 1 jalapeño deseeded, trimmed, minced
  10. 6 yellow corn tortillas
  11. 1 avocado halved, peeled, and thinly sliced
  12. 0.25 oz cilantro leaves and tender stems chopped
Allergens: soy, soybeans, wheat
Tools: Aluminum foil, Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
732
FAT
16g
CARBOHYDRATES
111g
PROTEIN
30g

Get Recipes Delivered

INSTRUCTIONS

1
Char the onions

Heat 1 tbsp vegetable oil in large nonstick skillet over medium high heat. Add onions and pinch of salt and pepper and cook until charred, 3 to 5 minutes each side. Transfer charred onions to medium bowl and cover to keep warm. (4-serving meal: use 2 tbsp oil)

2
Make the mango mojo beans

Return same skillet to medium heat with 1 tbsp vegetable oil and garlic. Cook until garlic begins to brown, 1 to 3 minutes. Add black beans, mojo rojo, mango chutney, jalapeno, and 1/2 cup water. Mash half the beans with back of fork and cook until water has reduced and mixture begins to thicken, 3 to 4 minutes. (4-serving meal: use 2 tbsp oil, 1 cup water)

3
Serve

Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. Divide warm tortillas between plates and top with mango mojo black beans, charred onion, and avocado. Sprinkle with cilantro and dig in! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)

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