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Tex-Mex Salad Flatbread with Beans, Corn & Avocado Ranch Dressing .

  • 1
    avocado
  • 2 (15 oz) cans
    black beans
  • ½ (8 oz) block
    cheddar cheese
  • 1 small bunch
    cilantro
  • 1 cup
    frozen corn
  • 2
    limes
  • ½ cup
    plain Greek yogurt
  • 1 medium
    red onion
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  • 2
    tomatoes
  • 4
    whole grain pitas
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    honey
  •  
    onion powder
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    1 avocado
    2 limes
    2 tomatoes
    1 small bunch cilantro
    1 (5 oz) pkg spring mix (mixed greens)
  • 3
    Halve and pit the avocado. Slice thinly while still in skin, then scoop out into a small bowl and mash with a fork until smooth.
  • 4
    Juice one of the limes into the bowl with the avocado; cut remaining lime into wedges and set aside.
  • 5
    Add yogurt, honey, and spices to the bowl; whisk to combine the dressing and set aside.
    ½ cup plain Greek yogurt
    1 tsp honey
    ½ tsp cumin
    ½ tsp chili powder
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp salt
  • 6
    Small dice tomatoes and place in a large bowl.
  • 7
    Peel and small dice onion; add to the bowl with the tomatoes.
    1 medium red onion
  • 8
    Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  • 9
    Place corn in a colander and run under cold water to thaw. Drain and rinse beans in the colander with the corn; set aside to drain further.
    1 cup frozen corn
    2 (15 oz) cans black beans
  • 10
    Place pitas on a large baking sheet pan and drizzle with oil. Place in the oven and bake until pitas are toasted, 2-3 minutes.
    4 whole grain pitas
    4 tsp extra virgin olive oil
  • 11
    Meanwhile, add corn, beans, and mixed greens to the bowl with the tomatoes; toss to combine the salad.
  • 12
    Coarsely grate cheddar.
    ½ (8 oz) block cheddar cheese
  • 13
    To serve, divide pitas between plates, then top with salad, cheese, and dressing. Place lime wedges on the side and enjoy!