PP: Annabelle's Mexican Crispbread

Chef: Jean Hayes
Makes: (1+) servings 
Prep time: (15) min 
Cook time: (20) min 



  •  Oil free crispbread or crackers (I used Engine 2 crispbread)
  • Your favorite greens (I used curly kale and baby red Russian kale)
  • Oil free black bean dip (I used Wegmans organic black bean dip) or you can sauté some jalapeno, green pepper and onion in veggie broth and add some black beans to make your own dip, you will need a couple of tablespoons for each crispbread
  • Frozen corn, to your liking to add to bean dip
  • Chopped tomatoes
  • Chopped green onion
  • Steamed baby red potatoes, sliced 
  • Chipotle seasoning or seasoning of your choosing


  1. Steam a few baby red potatoes, cool, and slice with a very sharp knife. 
  2. Get a colorful or pretty plate for your crispbread or crispbreads. This is a fun dish to make for lunch and would be a great party dish as an hors d’oeuvre. 
  3. Thaw out a couple of teaspoons of corn if you’re making one crispbread or a ½ cup if you’re making several.
  4. Add the corn the black bean dip and mix.
  5. Top the crispbread with the bean dip/corn mixture.
  6. Sprinkle some chopped tomatoes and green onions on top.
  7. Put a couple of sliced potatoes on each side of your crispbread along with some fresh baby kale or greens of your choosing.
  8. Sprinkle some chipotle seasoning on the potatoes, et voila! 


  1. The corn is optional, but since I was making this for my daughter Annabelle, who loves corn, it was definitely mandatory!
  2. You can substitute oil free low sodium crackers for a smaller serving to make a nice appetizer.

Remember to have fun with your food and enjoy!  Check out my blog at The Plant Based Nurse



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