Southwestern flatbread with lime cilantro aioli

This recipe was developed by the chefs at Kansas State University during one of our product trainings.

Yields: 1 flatbread

Ingredients

1/2 cup JUST mayo
1/4 cup fresh cilantro, chopped
1 1/2 teaspoons garlic, minced
2 teaspoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 flatbread, prepared
1/3 cup vegan refried beans
1/3 cup Adda Veggie crumbles with Chipotle Adobo seasoning
1/4 cup chopped red and green bell peppers
1/4 cup sliced red onions
1/4 cup NUMU cheese, shredded
1/2 cup lettuce, shredded

Preparation

1. Preheat oven to 350 degrees. Once oven is preheated, place flatbread on baking sheet and bake for 5-7 minutes, until starting to brown on edges.
2. While flatbread is baking, make the lime cilantro aioli by mixing together mayo, cilantro, garlic, lime juice, cumin, and salt.
3. Make Chipotle Adobo Adda Veggie protein crumbles according to package instructions. Measure and set aside 1/3 cup of the crumbles.
4. Start assembling the flatbread. Spread the refried beans evenly over the flatbread, leaving a 1/2 inch border around the perimeter. Next, evenly sprinkle the belle peppers and onions over the flatbread. Then, sprinkle the prepared protein crumbled evenly and finally, sprinkle the cheese evenly.
5. Place assembled flatbread back in the oven for 5-7 minutes or until heated through and cheese has melted.
6. Remove from oven, sprinkle shredded lettuce over the top and drizzle lime cilantro aioli over the top.