Spanish

Black bean and Mole Flatbread ala "Biltmore" is for Lunch.

Black bean and Mole Flatbread ala "Biltmore" takes 15 minutes to prepare.

Black bean and Mole Flatbread ala "Biltmore" takes 15 minutes to cook.

Black bean and Mole Flatbread ala "Biltmore" makes 4 servings.

The ingredients for Black bean and Mole Flatbread ala "Biltmore" are:

*Note, these amounts are more guidelines than absolutes. I'm more of a handful and dash chef myself ;)

4 - Flat out Flatbreads
1-15oz can black bean, pureed
Chef Meg's Mole Sauce
0.5 bag Cole slaw
a couple hanfuls of cilantro
2 roma tomatoes, chopped
1 avocado, chopped
1 oz chorizo sausage, stir fried (just a little bit for flavor)
1 tbsp-ish olive oil
0.5 tsp-ish garlic salt
1 lime, quartered

Here is how you make Black bean and Mole Flatbread ala "Biltmore":

Puree black bean in a food processor. Spread about 0.5 cup of black bean puree on each flatbread, leaving room for a 'crust' around the edge. Warm in the oven. Mix olive oil and garlic salt. When flatbread is warmed, brush olive oil mixture on the 'crust'. Spoon some of Chef Meg's Mole Sauce over the black bean spread. Cover the black bean/mole mixture with cole slaw. Sprinkle some chorizo, tomato, avocado, sweet corn and cilantro over the cole slaw until it looks delicous and salad-y. Finish with a squeeze of lime and enjoy.Number of Servings: 4Recipe submitted by SparkPeople user DIY_DREAM.

The nutritional information for Black bean and Mole Flatbread ala "Biltmore" is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 372.3

• Total Fat: 16.1 g
• Cholesterol: 6.2 mg
• Sodium: 668.1 mg
• Total Carbs: 48.4 g
• Dietary Fiber: 21.3 g
• Protein: 20.4 g

Black bean and Mole Flatbread ala "Biltmore" is Spanish cuisine.