Argentine Black Bean Flatbread With Chimichurri Dri

Name: Argentine Black Bean Flatbread With Chimichurri Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 tablespoon cornmeal; 1 tablespoon dry yeast; ⅛ teaspoon sugar; 1 cup warm water, divided (100-110 degrees); 3 cups flour; 1 teaspoon salt; ½ cup finely grated fresh parmesan cheese; ½ cup coarsely chopped onion; 1 (15 ounce) can50% -less reduced sodium black beans, rinsed and drained; 1 (14 1/2 ounce) canorganic fire-roasted diced tomatoes and green chilies, undrained; ¼ cup chopped fresh parsley; ¼ cup chopped fresh cilantro; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 teaspoons minced garlic

Servings: persons

1 red bell pepper
1 tablespoon cornmeal
1 tablespoon dry yeast
⅛ teaspoon sugar
1 cup warm water, divided (100-110 degrees)
3 cups flour
1 teaspoon salt
½ cup finely grated fresh parmesan cheese
½ cup coarsely chopped onion
1 (15 ounce) can50% -less reduced sodium black beans, rinsed and drained
1 (14 1/2 ounce) canorganic fire-roasted diced tomatoes and green chilies, undrained
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic

1
Preheat broiler.
2
Cut bell pepper in half lengthwise; discard seeds and membrane.
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4
Broil 12 minutes or until blackened.
5
Place in a zip-top plastic bag, seal, and let stand 10 minutes.
6
Peel and cut into 16 strips.
7
Set aside.
8
Reduce oven temperature to 450F.
9
Sprinkle cornmeal over a baking sheet coated with cooking spray.
10
A jellyroll pan works ideally.
11
Set aside.
12
Dissolve yeast and sugar in 1/2 C warm water in a large bowl; let stand 5 minutes.
13
Add remaining 1/2 C water, flour and salt to yeast mixture, stirring until dough forms.
14
Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
15
Place dough in a large bowl coated with cooking spray, turning to coat top.
16
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
17
(Gently press 2 fingers into dough.
18
If indentation remains, dough has risen enough.
19
).
20
Roll dough into a 14x11-inch rectangle; place dough on prepared baking sheet.
21
BLACK BEAN SPREAD: Combine all Black Bean Spread ingredients in a blender and blend until smooth.
22
Spread 1 1/2 C black Bean Spread over dough.
23
Sprinkle with cheese.
24
Bake at 450 for 13 minutes or until crust browns and cheese is bubbly.
25
Let cool 10 minutes.
26
CHIMICHURRI DRIZZLE: Combine all chimichurri ingredients in a small bowl.
27
Drizzle chimichurri over cheese.
28
Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 red bell pepper, 1 tablespoon cornmeal, 1 tablespoon dry yeast, ⅛ teaspoon sugar, and more.

Yes, Argentine Black Bean Flatbread With Chimichurri Drizzle falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Argentine Black Bean Flatbread With Chimichurri Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions