Smashed Black Bean Flatbreads with Avocado (Vegan)
Crunchy, fresh and delicious Smashed Black Bean Flatbreads with Avocado, corn, tomatoes and a delicious tahini tangy dressing. These plant-based flatbreads are easy to make and are perfect for summer.
I have wanted to try the smashed bean flatbread (or taco) trend for a while now, and these Dina Foods Paninette flatbreads offered the ideal opportunity to make some. I use a spiced black bean mix to add on top and then went with a Mexican-inspired salsa on top with avocado, corn and tomatoes. I have also drizzled these with the best tangy tahini dressing which adds a lovely flavour and creaminess to contrast with the crunchy rich flavours. These flatbreads are quite large, so if you are using smaller ones or even soft tacos, you can make more.
Why will I love these?
These flatbreads are so good:
- Crunchy, crispy and golden
- Fresh, creamy, tangy and delicious
- A great plant-based healthier spin on the viral trend
- Using flatbreads like these
- Or use soft tacos / smaller tortilla wraps
- With lots of vitamins from the toppings
- A great source of fibre
- Veggies, beans and wholemeal flour
- High in protein with black beans
- With lots of plant diversity
- Mexican-inspired flavours
- Naturally plant-based, egg-free and dairy-free
- Nut-free
- With GF options
- A great lunch or dinner
- Everyone will love these
- The beans are lightly flavoured with paprika and lime
- Ideal to share this summer
If you already love the sound of these flatbreads, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the beans:
- Black beans: rinse and drain the beans and then mash with a fork.
- Olive oil: to loosen the mix and then more to fry off the flatbreads.
- Spices: sweet smoked paprika, cumin and garlic.
- Lime: for freshness.
- Wholemeal flatbreads: I use the Dina wholemeal paninette flatbreads which also come in a white and larger variety, too (you can find these on Ocado).
- Salt and pepper: to season.
To make the dressing:
- Runny smooth tahini: the better the quality, the better the overall flavour.
- Apple cider vinegar: for tang.
- Tamari soy sauce: for umami richness.
- Garlic: granules or fresh.
- Water or plant based milk: to thin the sauce. I usually go with soya milk as it’s naturally more savoury and unsweetened.
And to top:
- Avocado: the creamier, the better.
- Tomatoes: a mix of colours and sizes.
- Corn: I love to toast this off in a pan with some olive oil to lightly char the corn.
- Fresh coriander: for flavour.
Are these gluten-free and nut-free?
These are gluten-free if you use GF flatbreads/tortillas and use tamari not regular soy sauce. These are naturally nut-free.
How do I make them?
You can make these in a few steps:
- Smash the beans with a fork: to a chunky paste.
- Add in the other ingredients: and combine.
- Spread over the flatbreads: and heat a large pan with olive oil.
- Place the flatbread face down into the pan: and cook for a couple of minutes (until the beans are crisping up).
- Flip over to cook the bottom: and then remove from the pan.
- Add the corn to a hot oiled pan: and fry off until charred.
- Whisk together the dressing ingredients: until smooth.
- Plate up the flatbreads with avocado, tomatoes, corn, herbs and the dressing: and then enjoy.
How long will they last?
These are best eaten on the same day but the dressing will keep for 3-5 days in a sealed container in the fridge.
What other recipes can I try?
For more summery meal ideas:
- Creamy Tomato Sauce Pasta with Courgettes and Corn
- Tomato Salad with Herby Tofu Cream Cheese
- Chickpea Tuna Sushi Rolls
- Miso Tofu Smashed Cucumber Noodles
- Lemon Herb Tofu Tzatziki Bowls
Smashed Black Bean Flatbreads with Avocado (Vegan)
Crunchy, fresh and delicious Smashed Black Bean Flatbreads with Avocado, corn, tomatoes and a delicious tahini tangy dressing. These plant-based flatbreads are easy to make and are perfect for summer.
Ingredients
For the Smashed Black Beans:
- 1 tin black beans, drained (240g drained weight)
- 1 tbsp olive oil, plus extra for cooking
- 1 tsp sweet smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic granules
- 1 lime, zest and juice
- Salt and pepper
- 2 x Dina Wholemeal Paniettes/flatbreads
For the Dressing:
- 3 tbsp runny smooth tahini
- 1 tbsp apple cider vinegar
- 1 tbsp tamari soy sauce
- ¼ tsp garlic granules
- 1-2 tbsp water or dairy-free milk, to thin
For Topping:
- 1 avocado, sliced
- 1 handful tomatoes, sliced
- 1 ear of corn, trimmed
- 1 tsp olive oil
- Fresh coriander
Instructions
- For the smashed beans, drain and rinse the beans and add to a shallow bowl or plate. Add in the rest of the ingredients and smash with a fork to make a chunky paste.
- Top each paninette/flatbread with the smashed beans and press down so that it sticks to the bread.
- Heat a large non-stick pan with some olive oil and once hot, add the first flatbread face down and press down. Fry for a few minutes, until crispy and then carefully flip over and cook for a couple of minutes on the underside.
- Remove from the pan and repeat to cook the second one.
- Meanwhile, whisk together the dressing ingredients and season with salt and pepper. It should be pourable, so add more/less water or milk as needed.
- For the corn, heat a second pan with 1 tsp olive oil and once hot, add the corn. Fry off for 5 minutes with some salt and pepper until charring.
- To serve, add the smashed black bean breads to plates and top with some avocado, tomatoes, the charred corn, some fresh coriander and then pour over the dressing.
- Roll up and enjoy straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Smashed Black Bean Flatbreads with Avocado so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With smashed flatbread love x
p.s. this recipe was first made with Dina Foods and Ocado but this blog post is not sponsored.
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