• ½ tablespoon extra virgin olive oil
  • 1 (15 oz.) can black beans
  • salt
  • Naan, or any kind of flatbread; baked or toasted
  • 1 cup sour cream (optional: Plain Greek yogurt)
  • 1 to 2 cups guacamole (optional: sliced avocado)
  • 1 cup salsa (optional: your choice)
  • half head lettuce, chopped and shredded
  • 1 large tomato, diced (optional: cherry tomatoes)
  • ½ red and orange bell pepper, diced
  • mozzarella or cheddar cheese, freshly grated
  • black olives, sliced
  • jalapenos


  1. Using a medium sized pan over medium-high heat, heat the olive oil. Add the black beans and saute for about 5 to 6 minutes, or until very soft. Season with salt. Remove from pan and into a bowl. Using a potato masher, mash the black beans together until somewhat smooth.
  2. To assemble: Spread the black bean mixture on the naan flatbread, then top in this order: sour cream, guacamole, salsa, lettuce, tomatoes, fresh bell peppers, and then sprinkle on some cheese, black olives and jalapenos. Enjoy!
  3. Recipe makes 3 to 4 Seven-Layer Dip Flatbreads.