Course Lunch


  • 1 Pan Plano Chipotle with Bean and Corn Filling
  • 1/2 cup Black Beans
  • 1/2 cup Red Beans
  • 1/2 cup Sweet Canned Corn
  • 1/4 cup finely chopped Red Onion
  • 1/2 cup Cubed Red or Green Pepper
  • 2 tbsp Chopped Cilantro
  • 1 tsp Minced Garlic
  • 2/3 cup Olive oil
  • 2 tbsp each of Red Wine, Apple Cider, and Balsamic Vinegar
  • 3 ounces Feta Cheese, crumbled


  • Cut the flatbread in half. Mix together the chopped vegetable, cilantro and garlic. Mix together olive oil and vinegars; add to vegetable mixture. Stir in feta cheese. Fill Kontos Pan Plano Flatbread with your vegetable and feta filling; using a slotted spoon to avoid bringing along too much dressing. Wrap tightly in foil for transport. Note: The vegetable mixture can be made a day in advance to intensify flavors. You can double or triple the recipe to make more sandwiches.
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Pan Plano Chipotle with Bean and Corn Filling