Black Bean Chilli Flatbreads *recipe*

If you’re anything like me, this recipe will become your new go-to for a quick mid-week dinner, which tastes so good but is also packed with nutritional benefits too - see these below, along with recipe details:

• Black beans - fibre rich to support motility of the bowel and promote hormone balance, also high in iron and folate to support heart health. They’re also a source of plant protein and when served with the flatbread (which contains wheat or flaxseeds, depending on your choice), will make it a nutritionally complete protein source

• Tomatoes - vitamin and antioxidant rich, packed with lycopene which protects the skin against sun damage; and contains carotenoids which are supportive to heart health

• Onions and garlic - anti-inflammatory, antibiotic and antiviral properties; and have organosulphur containing amino acids to support liver detoxification

• Coriander - high in vitamins A, C and K, and iron, potassium, magnesium and calcium. It is also extremely supportive for the liver and acts as a great cleanser and detoxifier

• Red pepper - packed with vitamin C (which is great for that skin glow!), antioxidants, beta-carotene and has anti-inflammatory properties

• Greek yogurt (always buy one with live cultures) - a source of protein, supports blood sugar balance and probiotics for microbiome health

What you need (serves 2):

For the Black Bean Chilli

• Drizzle of olive oil

• 2 cloves of garlic, finely chopped

• 1 x small red onion, finely sliced

• 1 x tsp of smoked paprika

• 1 x tsp of dried oregano

• Pinch of turmeric

• 1/4 x tsp chilli powder

• Ground black pepper and sea salt

• 1 x tin of drained black beans

• 3 x tsp (heaped) of tomato purée

• Splash of water, if needed

• 1/2 x tbsp balsamic vinegar

To serve

• 2 x tbsp of organic Greek yogurt

• Fresh coriander, finely chopped

• 1 x red pepper, finely sliced

• 2 x Flatbreads - my shop bought recommendations are Crosta & Mollica (or Dillon Organic for gluten free option); or try making your own (I’ll post my super easy recipe soon).

How to make it:

1. Add oil to a pan over a medium to high heat, then add the garlic, onion, paprika and oregano. Sauté until the onions are soft and start to brown.

2. Then add the rest of the black bean chilli ingredients and stir. Cook for 5-10 minutes, stirring regularly, until the tomato paste is reduced to a sticky sauce.

3. In the meantime, warm the flatbreads.

4. Serve the black bean chilli on the flatbread and top with yogurt, a sprinkle of coriander and sliced red pepper.

Hope you enjoy!