Avocado Breakfast Flatbreads with Pickled White Beans

These avocado breakfast flatbreads with pickled white beans are a nutrient-packed, flavorful alternative to traditional breakfast options.

Flatbread topped with a mix of avocado and white beans with the bean mix featured in the background.

My go to for breakfast is generally overnight oats, chia pudding, or a warming bowl of oats. However, there are days when I’m craving something more savory.

This savory mix of avocados and white beans might not be a traditional breakfast concept, but for me it’s a go-to when I want a filling, nutrient-packed alternative to avocado toast. It keeps me full longer and helps me hit my nutrient goals, all while packing in a lot of yummy flavor.

Why You’ll Love These Avocado Breakfast Flatbreads

  • Elevated avocado toast. This recipe is a play on avocado toast, but a few more ingredients to pack in flavor and nutrition. A great option if you are getting board with traditional breakfast recipes.
  • An easy to make meal. Everything comes together in one bowl and can marinate in the fridge before serving. No fancy equipment needed!
  • Packed with iron and fiber. The combination of beans and avocado makes this meal rich in both iron and fiber.
Cutting board topped with bowl of white beans, scallions, garlic cloves, avocado, pickled jalapeños, nutritional yeast, cilantro, parsley, and a lime.

Key Ingredients and Substitutions

  • Beans: I used cannellini beans, but chickpeas or butter beans are easy swaps.
  • Avocado: If you’re not a fan of avocado, try adding 3-4 tbsp of your favorite store-bought or homemade vegan cream cheese.
  • Scallions: You can also use 1/4 cup finely diced white onion.
  • Pickled Jalapeño: Swap these for pickled relish or regular pickles.
  • Nutritional Yeast: Adds great umami flavor. You can use other umami-rich ingredients like a splash of soy sauce, 2 tbsp of minced sun-dried tomatoes, or 1 heaping tsp of miso paste.
  • Herbs: I used parsley and cilantro, but you can change up the herbs based on your preference. For example, parsley and dill make a great alternative.
  • Lime: Fresh is best. Feel free to swap with a lemon.
  • Agave: Adds a touch of sweetness to balance the tanginess of some ingredients. Feel free to omit if you prefer.
  • Flatbreads: Any flatbread, pita or whole grain wrap can work here, so use what you like.

How to Make Avocado Breakfast Flatbreads with Pickled White Beans

To a medium mixing bowl add the beans and nutritional yeast.

Heat the oil in a small sauté pan over medium-low heat. When hot, add the white portion of the scallions and garlic with a pinch of salt. Sauté for 2-3 minutes or until the garlic becomes slightly golden in color.

Pour the oil, scallions, and garlic over the beans and stir to combine.

Add the remaining scallions, avocado, cilantro, parsley, pickled jalapeños and brine, lime zest and juice, agave, a generous pinch of salt and black pepper to the bowl. Stir everything to combine.

Heat up the flatbreads, then rub the tops with the cut side of the garlic clove. Spoon the avocado-bean mixture onto the flatbreads. If you prefer, lightly mash some of the avocado chunks and drizzle with more oil before serving.

Top down view of a flatbread topped with an avocado white bean mix.

Expert Tips

  • For meal prepping, omit the avocado. Fold it in right before serving or mash it onto the heated flatbread and top with the beans.
  • For the best flavor, let the avocado-bean mixture marinate for an hour before serving.
  • Increase the heat. If you love spice like I do, stir in some red pepper flakes or serve the mix topped with a spicy chili oil.

Frequently Asked Questions

How can I make this gluten-free?

The only non-gluten-free is the flatbread. You can swap it for warmed corn tortillas or a gluten-free wrap.

Is there a way to prep this without the avocado going bad?

If you’re worried about the avocado browning, fold it in fresh when you’re ready to serve. Alternatively, press a piece of cling wrap over the bean mixture in your airtight container to minimize oxygen exposure, which should help extend this mix for 2-3 days.

How long does this last?

It depends on how it’s stored. Always store leftovers in an airtight container. Without the avocado, it can last for up to 5 days. With avocado, it’s best eaten within 2-3 days.

Top down close up of a flatbread topped with a mix of white beans and avocado chunks.

Make It Balanced

The flatbread provides complex carbohydrates, the beans offer protein, and the avocado contributes healthy fats. To make it even more nutrient-dense, fold in extra veggies like arugula or diced cherry tomatoes.

More Plant-Based Breakfast Ideas

Close up of a plated flatbread topped with avocado white bean mix.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Flatbread topped with a mix of avocado and white beans with the bean mix featured in the background.

Avocado Breakfast Flatbreads with Pickled White Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 23 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

These avocado breakfast flatbreads with pickled white beans are a nutrient-packed, flavorful alternative to traditional breakfast options.


Ingredients

Scale
  • 1, 15 oz can cannellini beans, drained and rinsed
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp extra virgin olive oil plus extra for drizzling
  • 3 scallions, thinly sliced (separate the whites and greens)
  • 3 cloves garlic, minced
  • Kosher salt
  • 1 avocado, cubed
  • 1/3 cup cilantro leaves, minced
  • 1/4 cup parsley leaves, minced
  • 1/4 cup pickled jalapeños, diced
  • 1 tbsp brine from a jar of pickled jalapeños
  • Juice and zest of 1 lime
  • 2 tsp agave syrup (optional)
  • Cracked black pepper
  • 3 whole wheat flatbreads
  • 1 clove of garlic, cut in half


Instructions

  1. To a medium mixing bowl add the beans and nutritional yeast.
  2. Heat the oil in a small sauté pan over medium-low heat. When hot, add the white portion of the scallions and garlic with a pinch of salt. Sauté for 2-3 minutes or until the garlic becomes slightly golden in color.
  3. Pour the oil, scallions, and garlic over the beans and stir to combine.
  4. Add the remaining scallions, avocado, cilantro, parsley, pickled jalapeños and brine, lime zest and juice, agave, a generous pinch of salt and black pepper to the bowl. Stir everything to combine.
  5. Heat up the flatbreads, then rub the tops with the cut side of the garlic clove. Spoon the avocado-bean mixture onto the flatbreads. If you prefer, lightly mash some of the avocado chunks and drizzle with more oil before serving.


Notes

For meal prepping, omit the avocado. Fold it in right before serving or mash it onto the heated flatbread and top with the beans.

For the best flavor, let the avocado-bean mixture marinate for an hour before serving.

Increase the heat. If you love spice like I do, stir in some red pepper flakes or serve the mix topped with a spicy chili oil.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star