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Argentine Black Bean Flatbread with Chimichurri Drizzle

Howard L. Puckett
Yield 16 servings (serving size: 1 square)
CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT

Ingredients

  • 1 red bell pepper
  • 1 tablespoon cornmeal
  • Cooking spray
  • 1 tablespoon dry yeast
  • 1/8 teaspoon sugar
  • 1 cup warm water (100° to 110°), divided
  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 1 teaspoon salt
  • 1 1/2 cups Black Bean Spread
  • 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic

Nutrition Information

  • calories 126
  • caloriesfromfat 19 %
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 4.3 g
  • carbohydrate 21 g
  • fiber 1.4 g
  • cholesterol 2 mg
  • iron 1.5 mg
  • sodium 248 mg
  • calcium 43 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.

  3. Reduce oven temperature to 450°.

  4. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.

  5. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).

  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

  7. Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

  8. Note: Nutritional analysis includes Black Bean Spread.