Black bean & Mole Flatbread ala "Biltmore"

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.3
  • Total Fat: 16.1 g
  • Cholesterol: 6.2 mg
  • Sodium: 668.1 mg
  • Total Carbs: 48.4 g
  • Dietary Fiber: 21.3 g
  • Protein: 20.4 g

View full nutritional breakdown of Black bean & Mole Flatbread ala "Biltmore" calories by ingredient
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Introduction

This is my attempt to recreate a delicious dish I had at the Biltmore in Phoenix, AZ. It can easily be made vegetarian by eliminating the chorizo and making Chef Meg's Mole Sauce with vegetable stock instead of chicken. This is my attempt to recreate a delicious dish I had at the Biltmore in Phoenix, AZ. It can easily be made vegetarian by eliminating the chorizo and making Chef Meg's Mole Sauce with vegetable stock instead of chicken.
Number of Servings: 4

Ingredients

    *Note, these amounts are more guidelines than absolutes. I'm more of a handful and dash chef myself ;)

    4 - Flat out Flatbreads
    1-15oz can black bean, pureed
    Chef Meg's Mole Sauce
    0.5 bag Cole slaw
    a couple hanfuls of cilantro
    2 roma tomatoes, chopped
    1 avocado, chopped
    1 oz chorizo sausage, stir fried (just a little bit for flavor)
    1 tbsp-ish olive oil
    0.5 tsp-ish garlic salt
    1 lime, quartered

Directions

Puree black bean in a food processor. Spread about 0.5 cup of black bean puree on each flatbread, leaving room for a 'crust' around the edge. Warm in the oven. Mix olive oil and garlic salt. When flatbread is warmed, brush olive oil mixture on the 'crust'. Spoon some of Chef Meg's Mole Sauce over the black bean spread. Cover the black bean/mole mixture with cole slaw. Sprinkle some chorizo, tomato, avocado, sweet corn and cilantro over the cole slaw until it looks delicous and salad-y. Finish with a squeeze of lime and enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user DIY_DREAM.

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