Hot Mexican Bean Crepes Recipe

Name: Hot Mexican Bean Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes:; 1 cup all-purpose flour; 1/2 cup milk; 1/2 cup water; 2 eggs; 2 tablespoons butter, melted; Filling:; 1 (14 ounce) can pinto beans, drained; 1 cup medium salsa (such as Que Pasa(R)); 1 cup canned whole tomatoes; 1 cup drained whole kernel corn; 2 teaspoons ground ginger; 1/2 teaspoon chili powder; 1/2 cup shredded Monterey Jack cheese

Servings: persons

Crepes:
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
2 eggs
2 tablespoons butter, melted
Filling:
1 (14 ounce) can pinto beans, drained
1 cup medium salsa (such as Que Pasa(R))
1 cup canned whole tomatoes
1 cup drained whole kernel corn
2 teaspoons ground ginger
1/2 teaspoon chili powder
1/2 cup shredded Monterey Jack cheese

1
Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.
2
Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter.
3
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4
Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher.
5
Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly.
6
Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.
7
Bake in the preheated oven until cheese is melted, about 10 minutes.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crepes:, 1 cup all-purpose flour, 1/2 cup milk, 1/2 cup water, and more.

Yes, Hot Mexican Bean Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Mexican Bean Crepes

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