Mexican Flatbread with Refried Beans

Prep: 10 minutes Cook: 15 minutes Serves: 10 Print


  • 500g Hovis Best of Both Bread Roll Mix
  • 370ml Cold water
  • 1 Red onion, peeled and thinly sliced into rings
  • 1 Lime, juiced
  • 1 tbsp Cider vinegar
  • 1 tbsp Oil
  • 2 Green peppers, sliced
  • 2 Red peppers, sliced
  • 1 Medium aubergine, cut into chunks
  • 400g Refried beans
  • 100g  Shredded iceberg lettuce
  • 1 tbs Fresh coriander leaves
  • 100g Tomato salsa


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



  1. Make up the Hovis Best of Both Bread Roll Mix. Place the mix in a bowl fitted with a dough hook and blend in the water for one minute at slow speed. Then, continue to mix for 6 minutes on medium speed.
  2. Divide the dough into 10 even pieces then roll each one into a thin circle.
  3. Place the flatbreads into a hot pan and cook for 2-3 minutes on each side until cooked.
  4. For the Mexican pickled onion, place the lime juice, cider vinegar, and red onion into a small glass bowl and combine. Reserve in the fridge until needed.
  5. Place the peppers, aubergines onto a tray with the oil and roast 180°C, 375°F. for 20-25 minutes until soft.
  6. Heat up the re-fried beans and spread them evenly over the bottom of the flat bread. Top with the roasted peppers and aubergine, pickled red onions, shredded lettuce, coriander and salsa.
Tips: You can make your own bean topping: fry the onion with the chill and add drained beans  (of your choice). Bring to a light simmer, then mash.
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