White Bean Mushroom Flatbreads

Ingredients

• 4 Each Whole wheat flatbreads - 4 (6-inch flatbreads), 6-inch flatbreads
• 1 Can Canned cannellini beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 8 Ounce Cremini mushrooms, sliced - 8 (ounces), sliced
• 1.5 Cup Grape tomatoes, halved - 1 1/2 (cups), halved
• 3 Cup Baby spinach, roughly chopped - 3 (cups), roughly chopped
• 0.5 Cup Vegan basil pesto - 1/2 (cup)
• 1 Tablespoon Extra-virgin olive oil - 1 (tablespoon)
• 0.5 Teaspoon Garlic powder - 1/2 (teaspoon)
• 0.5 Teaspoon Fine sea salt - 1/2 (teaspoon)
• 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 425°F*; rinse and drain the cannellini beans, *slice the mushrooms*, halve the grape tomatoes, and roughly chop the baby spinach.

2. Firm the flatbreads

   2. Arrange the flatbreads on the rimmed sheet pan and *bake until lightly firm*, about *4 minutes*.

3. Top the flatbreads

   3. Spread the vegan basil pesto over the warm flatbreads, then *top evenly with cannellini beans*, mushrooms, and grape tomatoes. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.

4. Bake until crisp

   4. Bake until the flatbread edges are *crisp and browned* and the mushrooms are *tender*, about *10 to 12 minutes*.

5. Wilt the spinach

   5. Scatter baby spinach over the flatbreads and bake until the spinach is *just wilted*, about *2 to 3 minutes*.

6. Rest, slice, and serve

   6. Let the flatbreads rest on the sheet pan for *2 minutes*, then *slice and serve*.