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| Servings |
servings
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Ingredients
- 0.5 ounce Parsley
- 3 ounces goat cheese
- 10 ounces fajita mix
- 6 ounces sliced crimini mushrooms
- 2 flatbreads
- 2 ounces pesto
- 0.6 ounce balsamic vinegar
Ingredients
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Rate this recipe!
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Instructions
- Prep Ingredients: Chop parsley. Crumble goat cheese.
- Crisp Flatbreads: Brush flatbreads with 1 tablespoon olive oil. Place in a large skillet over medium-high heat and cook 2 minutes on each side or until crisp. Remove from skillet and keep warm.
- Cook Vegetable Topping: Heat 1 tablespoon oil in a large skillet. Add fajita mix and mushrooms. Sprinkle with ¼ teaspoon each salt and pepper. Sauté vegetables 10 minutes or until browned and tender. Stir in balsamic vinegar. Sauté 2 minutes longer.
- Assemble Flatbreads: Spread flatbreads with pesto and sprinkle with goat cheese. Top with sautéed vegetables.
- To Serve: Place 1 flatbread on each of the 2 plates and sprinkle with parsley
Recipe Notes
This recipe is provided courtesy of fresh meal prep service Terra's Kitchen. To view their full menu, click or tap here.
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