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
- 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.
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.