Cheesy BBQ Corn Flatbreads
with Black Bean Salad
Cooking time
20 minutes
Servings
4
Calories
690 /serving
There’s something about the combo of tangy BBQ sauce and gooey cheese that melts any heart. Add late-season corn, and you’ve got a winner for the family table. These grilled flatbreads are fortified with a black bean and roasted pepper side salad.
We will send you:
- 2 Ears of corn
- 1 Head of curly leaf lettuce
- 398ml Black beans (canned)
- 2 Roasted peppers
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 90ml BBQ sauce
- 120g Grated mozzarella
- 4 Pocketless pita
Contains: Milk • Mustard • Wheat
You will need:
Basting brush
Microwave
Oil
Salt & pepper (S&P)
Strainer
BBQ (or foil-lined sheet pan)
Total Fat
23 g
Saturated Fat
6 g
Sodium
1430 mg
Total Carb
96 g
Sugars
22 g
Protein
26 g
Fibre
14 g
Preparation
Microwave the corn
- Heat the BBQ on medium (or preheat the oven to broil), making sure to oil the grill first.
- Cut the corn kernels off the cobs.
- In a medium bowl, combine the corn, a drizzle of oil and S&P.
- Cover tightly with plastic wrap.
- Microwave, 4 to 5 min., until softened.
Mise en place
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the roasted peppers lengthwise; halve crosswise.
- Drain and rinse the black beans.
Assemble the flatbreads
- Brush the pita lightly with oil.
- Spread with the BBQ sauce.
- Top with the cheese and corn.
Grill the flatbreads
- Add the flatbreads to the BBQ and close the lid. Grill, 4 to 7 min., until the cheese has melted and the pita turns golden brown; season with black pepper if desired.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, roasted peppers, black beans and vinaigrette.
Plate your dish
- Divide the flatbreads between your plates.
- Serve the salad on the side. Bon appétit!
