Taco pizza flatbreads
Serves: 2, easily halved
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Taco pizza flatbreads
Fusing different Tex-Mex and Mediterranean flavours, this high-fibre recipe includes a wide variety of plant sources to help keep you feeling fuller for longer
Serves: 2, easily halved
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
572Kcal
Fat
17gr
Saturates
7gr
Carbs
66gr
Sugars
17gr
Fibre
21gr
Protein
27gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ tbsp vegetable oil
- 1 red onion, half diced, half thinly sliced
- 1 lime
- 2 tbsp chopped coriander, plus sprigs to garnish
- 1 tbsp fajita, taco or Cajun seasoning mix
- 1 x 400g tin kidney beans, drained and rinsed
- 2 x 80g Greek-style flatbreads
- ½ x 300g jar salsa (mild or hot, to your taste)
- 60g grated mozzarella
- 2 tbsp soured cream, to drizzle
- 120g sweet leaf salad to serve
Step by step
- Heat the oil in a pan and fry the diced red onion with a pinch of salt for 3-4 minutes. Meanwhile, place the sliced red onion in a small bowl and squeeze in the juice of 1⁄2 a lime (cut the other half into 2 wedges), add a pinch of salt and mix in 1 tablespoon of the coriander. Set aside to pickle.
- Add the seasoning mix to the cooked red onion, followed by two-thirds of the drained and rinsed beans; cook for 1 minute, stirring. Add 3 tablespoons of water and plenty of seasoning and crush to a rough purée, then remove from the heat, mix in the rest of the coriander, the juice of 1 lime wedge and season to taste. Preheat the grill to medium (or heat an air fryer to 180°C – you’ll need to cook the taco pizzas individually if using an air fryer).
- Lay the flatbreads out on a baking tray, sprinkle with water and grill on one side until starting to turn golden. Remove from the grill, turn and spread with the bean purée. Scatter on the rest of the kidney beans and dollop on the salsa. Season, then scatter over the mozzarella. Grill for 3-4 minutes until the cheese is melting and golden. If cooking in an air fryer, there’s no need to part-cook the flatbread first, simply top and cook for about 5-6 minutes.
- Mix the juice of the final lime wedge with the soured cream and seasoning; drizzle over the taco pizzas, then pile the pickled red onions on top. Garnish with extra coriander and serve with salad.
