Raise your hand if you like pizza. Now, raise your hand if you like fajitas. Did you raise your hand for both? GREAT, then this veggie fajita flatbread is for you! Not only is this super easy to make, but it won’t break the bank AND you can customize it to your liking. Put the right ingredients together and you get a healthy and filling meal. Let’s get cooking! If you want more tips on making this, scroll down!
Jump to the recipePrep your ingredients
The first thing I like to do it prep the onion and pepper mixture. Slice your onion and pepper into thin strips. Careful though, if you’re like me, the onions are going to make you cry. If you have a solution for that, leave it in the comments because it’s a serious issue for me! Once you have your veggies sliced, put them in a large ziplock with your spices, lemon juice, and olive oil. You’ll want to let these marinate for around 20 minutes. While Your mixture is marinating, prep off of your other ingredients! What you put on time is really up to you, but I like refried beans, shredded cheese, lettuce, cilantro, and sour cream. Guacamole would be a great addition too!
Cook your veggies
Preheat your oven to 425°F, or whatever temperature your flatbread needs. Put your onion and pepper mixture in a medium to large pan, and cook it on medium heat until they are soft and the onions are translucent. Set them to the side once they are done. Once your oven is preheated, pop your flatbread in for 5-7 minutes, or until it’s your preferred crispness. I like a good crunch on mine, so I leave it in for seven minutes.
Assemble your flatbread
Now comes the fun part! Layer all of your toppings onto your flatbread and DIG IN! In case you’re wondering, I’m not sure why you would be, this is how I layer mine:
- flatbread
- beans
- onion and pepper mixture
- lettuce
- cheese
- cilantro
- sour cream drizzle
- 2 tbsp olive oil extra virgin
- 2 tbs lemon
- 1 Onion
- 1 Red Pepper
- pinch sea salt
- 1/2 teaspoon oregano dried
- 1/2 teaspoon cumin
- 1 /2 teaspoon garlic powder
- 1/4 teaspoon chilli powder
- 1/4 teaspoon paprika
- 1/8 teaspoon chilli flakes
- 2 flatbread
- 1 can refried beans
- sour cream to drizzle on top
- 1/2 cup cheddar cheese
- 1 cup shredded lettuce
- guacamole optional
- salsa optional
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Wash and slice your onions and red peppers into fine strips.
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Mix your sliced onion and pepper with the olive oil, lemon juice, and spices. Put them in a large ziplock and let the mixture marinate in the refrigerator for 20 minutes.
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Cook your marinated onions and peppers in a skillet, on medium heat, until the peppers are soft and the onions are browned. About 10 minutes.
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Preheat your oven to 425ºF. When it’s ready, crisp up your flatbread for 5-7 minutes
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Time to assemble your flatbread! Spread and a generous layer of refried beans onto your flatbread. Top with onion and pepper mixture, shredded lettuce, shredded cheese, and drizzle with sour cream.
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DIG IN!
Let me know how you liked this Veggie Fajita Flatbread in the comments below! What new combinations did you come up with? If you liked this recipe, go check out my Crispy Mediterranean Flatbread.
xo Little J
