Smoky Pepper, Corn, and Black Bean Flatbread

A colorful, smoky, flavorful, veggie-packed vegan flatbread! Recipe is for two 9-inch flatbreads, but feel free to cut it in half if you just want to make one! Leftovers are honestly bomb, so I’d recommend making two. ?



  • 5 oz. hummus
  • 1/4 cup mild salsa
  • 2 teaspoons adobo sauce from a can of chipotle peppers*
  • salt and pepper, to taste


  • 2 9-inch frozen flatbreads/pizza crusts (or your crust of choice)**


  • 1 tablespoon neutral oil
  • 3 green onions, whites and light greens thinly sliced (reserve the dark green parts for later)
  • 2 sweet bell peppers (any color), diced
  • 1 cup frozen corn
  • 3 medium cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • salt and pepper, to taste
  • a couple handfuls cooked black beans


  • fresh cilantro
  • your reserved dark green parts of the green onion, thinly sliced
  • fresh lime juice
  • hot sauce


  1. MAKE THE SAUCE: In a small bowl, combine your hummus, salsa, and adobo sauce. Mix well, taste, and add salt and pepper if needed. Set aside.
  2. PREP THE CRUST AND TOPPINGS: Preheat your oven according to your flatbread instructions.
  3. Meanwhile, add your oil to a large saut√© pan over medium heat. When hot, add your onion and chopped bell pepper. Add a pinch of salt. Cook until the pepper is done to your liking (I like when it’s soft but still has a bit of a bite!).
  4. Add your frozen corn, garlic, and smoked paprika, and cook for 1-2 more minutes, or until the corn is thawed and the raw garlic flavor has dissipated. Carefully taste and add additional salt and pepper.
  5. ASSEMBLE: Spread a thin layer of sauce across your two flatbreads. Divide the pepper mixture amongst the two flatbreads.
  6. Bake according to your package instructions, adding your black beans within the last 2-3 minutes of cooking to warm through.
  7. FINISH: When your flatbread is done baking, carefully remove it from the oven and top with fresh cilantro, green onion, lime juice, and/or hot sauce. Cut and enjoy!


* I know. Opening a whole can of chipotles in adobo is annoying if you’re only going to use 2 teaspoons of sauce in this recipe. I KNOW. Two options for you: 1. Use chipotle salsa instead of the mild salsa and skip the adobo sauce all together, or 2. Stick the remaining peppers and sauce in an air-tight container and pop it in the freezer so you can use a little bit whenever you want. I do #2, but you do you!

** I used this!

Keywords: easy flatbread recipe, vegan flatbread, vegetarian flatbread, veganuary recipe

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