Paprika Bean & Pepper Skillet with Flatbread
Dinner · Mediterranean · Ready in 15 min · Serves 2
Two tins of beans, peppers and smoked paprika in one pan, mopped up with warm flatbread. A vegan dinner in fifteen minutes with 19g of fibre.
Per serving
- Calories
- 639
- Protein
- 26 g
- Carbs
- 100 g
- Fat
- 15 g
- Fibre
- 19 g
Vitamins and minerals, % of a day’s needs
- Iron42%
- Vitamin D0%
- B123%
- Zinc23%
- Magnesium29%
- Omega-317%
- Folate38%
- Calcium21%
- Selenium16%
- Potassium30%
- Vitamin C170%
- Riboflavin20%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 240 g Cannellini beans (tinned)
- 120 g Black beans (tinned)
- 200 g Bell pepper, sliced
- 100 g Onion, sliced
- 200 g Canned tomatoes
- 20 g Tomato paste
- 10 g Garlic, sliced
- 2 tsp Smoked paprika
- 20 ml Olive oil
- 2 whole Flatbread
- 10 g Fresh parsley, chopped
- 1 tsp Black pepper
Method
- 1
Warm 20ml olive oil in a large frying pan over medium-high heat and fry the 200g sliced bell pepper and 100g sliced onion for 4 minutes, stirring, until the edges have taken colour.
- 2
Add the 10g sliced garlic, 2 tsp smoked paprika and 20g tomato paste and stir for 1 minute over medium-high heat, until the paste darkens and smells toasted rather than raw.
- 3
Pour in the 200g canned tomatoes, then the 240g drained cannellini beans and 120g drained black beans, and simmer over medium heat for 5 minutes until the sauce coats the beans and no longer pools.
- 4
Warm the 2 flatbreads in a dry pan over medium heat for a few seconds a side, then season the skillet with 1 tsp black pepper and scatter over the 10g chopped parsley.
