Aprox. Calories: 260 for entire flatbread sheet!
Music to Listen to While you Prepare: Regina Spektor-Fidelity
Tools: Baking Sheet, Cutting Board & Knife
Ingredients: 1/4 Cup Broccoli, 1/4 Cup Carrots, Small Handful of Feta Crumbles, 1/4 Cup Black Beans, 1 Small Handful Shredded Cheddar Cheese, 1 TBSP. Olive Oil. Italian Seasoning, 1 TBSP. Low-Cal Lite Ranch Dressing.
Chef’s Note: I use Josephs Lavash Flatbread – ONLY 50 Calories for the entire wrap! – Get familiar with it here:
Believe it or not, this dish was concocted by total accident! I had initially meant to make a white pizza. After investigating my fridge stash I realized I didn’t have any type of marinara sauce and scratched the idea. I did however have a ton of fresh produce to work with and was trying to use it all before a trip I was about to go on. Nothing is worst than tossing out produce you simply didn’t have time to use! This flatbread is a perfect canvas for a wide variation of vegetable combinations. An easy “catch-all” for last-minute left over veggies.
1) Pre-Heat oven to 375 Degrees
2) Lay a piece of flatbread on an ungreased cookie sheet and spread the olive oil over as much of the flatbread as you can. Sprinkle on italian seasoning. ( I tend to use Mrs. Dash)
3) Boil Cut Broccoli and Carrots in a sauce pan. (If the black beans you have chosen to use are canned, open , drain, and set aside. If you are using raw black beans it is best to soak them for a day prior to use. Once you have done so you can also add them to this boiling batch if this is the case.)
4) Add 1 TBSP. of Lite Low-Cal Ranch to the flatbread and sprinkle feta crumbles over your flatbread.
5) Bake for roughly 3 minutes and pull the makings of your vegetarian flatbread out of the oven.
6) Once vegetables have been boiling for approximately 6 minutes, poke a larger veggie with a fork to ensure it is soft. If so, your veggies are done! Drain and scoop them out onto the pre-baked flatbread.
7) Scatter the black beans, broccoli, and carrots all over the bread to get a perfect combination in each bite and sprinkle a bit of cheddar cheese on the top. Toss it back into the oven for 2 or 3 minutes. (Keep an eye open during both bake times as to not over bake the flatbread. Since it is thin, it can get very crispy very quickly! – As soon as the cheese is gooey take it out!)
**Looking to make it lighter? Skip on 1 of the cheeses or olive oil!
“Eating Like A Rabbit” never felt so good!
Always Eat Your Veggies! -Chef Mallory
Feel free to send me your flatbread creations & I will feature them on the Eat Like A Rabbit Facebook page!