Avocado Mexican Flatbread

Have I told you before thatI have two jobs?

It’s craziness. I have owned Futura for almost eleven years and just when things were set up so I could work a fabulous, flexible schedule, I got the “brilliant” idea to launch Skinny Mommy.


Things have actually been going great with both. I can barely contain my excitement that the Skinny Dinner Starter-Superfood Italian actually hit the first grocery shelf last week!

Having two jobs (Oh and another job called “mom” to boot!) does have its downsides.

For one, I have been working on the weekends. (Ugh.)

And at night. (Ugh.)

And I have been working right into my lunch.

So, when I stop for lunch I am so busy I could eat my arm. (And instead end up eating handfuls of chips as I make my lunch.)

Last week I made this Avocado Mexican Flatbread on exactly one of those days.

It probably came out of the oven at 2 p.m., so I was starving, but it hit the spot. It was awesome. I ate the whole thing.

Maybe next time I just might share it. ;)

At the demo of my product!



Here’s What You Need: (Serves 1 to 2)

1 flat bread (I like Target’s Archer Farms Garlic Naan)
1/2 avocado
1 small zucchini, sliced
1 small ripe tomato, diced
Dash each of: chipotle, Mexican oregano, paprika
Sea salt + Pepper
Extra virgin olive oil
1 tablespoon of green onions, diced

Here’s What You Do:

Preheat oven to 400°F. Drizzle oil in pan and heat over medium high (about 1 teaspoon). Season zucchini with sea salt and pepper and add to the hot pan for two minutes. Flip for two minutes more and then add tomatoes for 2 minutes.

Meanwhile, put the flat bread in the oven for 4 to 5 minutes, or until warmed through.

Smash the avocado and spread onto the flat bread using a wide knife. Squeeze half the lime over the top and the pour the zucchini mixture over the top.

Season with a dash of chipotle, Mexican oregano, paprika and another lime wedge. Sprinkle the onions over the top. Add salt and pepper to taste.

Kid Tip:
Okay, so my kids probably wouldn’t like something piled high with zucchini, so I would serve the bread warm with the avocados for dipping and save their zucchini to go on the side where I would serve them with toothpicks to make them fun finger foods!

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