Week 1: Taco Flatbreads

Taco Flatbreads

Taco Flatbreads

I love tacos...I love flatbread...and I LOVE what happens when I combine these two together! These flatbreads are super simple, quick, and (dare I say it) fun to make. Feel free to get creative with the toppings and add your own personal flare. 

Time: 25 minutes

Serves: 4-6


  • 4-6 flatbreads
  • 1/4 onion, diced
  • 1 16 oz can refried beans (I like to use the heart-healthy vegetarian version)
  • 1 cup of shredded cheese of your choice
  • 1/2 cup chopped tomatoes
  • 1/2 red bell pepper, washed and chopped
  • 1/2 green bell pepper, washed and chopped
  • Optional toppings: sour cream/greek yogurt, crumbled tortilla chips, olives, jalapenos, hot sauce, salsa, cilantro, and anything else you enjoy with tacos!


  • Preheat oven to 425 °F, and line 1-2 baking sheets with aluminum foil or a silicone mat
  • Place the flatbreads on the pan, and spread the refried beans evenly over them (~1/4 cup per flatbread)
  • Top the flatbreads with cheese, tomatoes, and bell peppers
  • Bake in the oven for 10-15 minutes, or until the crust is golden and crispy and the cheese is melted
  • Serve with desired toppings, or let cool, divide among food storage containers, and store in the refrigerator/freezer

 Recipe Modifications:

  • Gluten-free: Use gluten-free flatbreads
  • Nut-free: None
  • Vegetarian: None
  • Vegan: Omit the cheese or use a plant-based cheese

Recipe Notes:

  • Can use more cheese if desired
  • Using fire-roasted, canned tomatoes instead of fresh, diced tomatoes is an easy way to add more flavor to the pizza
  • Add creamy toppings like yogurt/sour cream and avocado just before serving for optimum freshness

Click HERE to view the grocery list

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