Black Bean Masa Crepes Recipe

Black Bean Masa Crepes

Light and fluffy homemade crepes take the place of a tortilla, stuffed with quinoa, black beans and gouda cheese, garnished with black bean sauce and smoked chunky salsa.

Total Time26 Hours
Yield
8 crepes
DifficultyAdvanced

Dietary Interests

Manage Preferences

Submitted by

Eduardo Morali

Ingredients

4 large pasteurized eggs
1½ cup 350 ml bean liquid
2 Tablespoons butter, melted
½ cup 60 g all-purpose flour
½ cup 55 g masa flour
¾ teaspoon salt

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Select Variable 1.
3. Switch machine to start and slowly increase speed to Variable 10, then to High.
4. Blend for 30 seconds.
5. To make the crepes, place a non-stick skillet over medium low heat. Use a 2-ounce ladle to pour batter onto the skillet and swirl to cover the bottom of the pan. Cook on both sides until lightly golden-brown. Remove the crepe to parchment paper and repeat with remaining batter.
6. Place black beans, onion, garlic, chilies, and water into a large stock pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until beans are tender, about 2 hours.
7. Reserve 1½ cups (350 ml) of cooking liquid for crêpes and set aside.
8. Place beans and 1 cup (240 ml) cooking liquid into the Vitamix container and secure the lid.
9. Select Variable 1.
10. Switch machine to start and slowly increase speed to Variable 10, then to High.
11. Blend for 60 seconds, using the tamper to press the ingredients toward the blades.
12. Combine all ingredients in a bowl and reserve for crepes.
13. Place all ingredients into the Vitamix container in the order listed and secure the lid.
14. Select Variable 5 and turn the machine on and off to pulse 5 or 6 times, or until desired consistency is reached.
15. Place quinoa filling in the center of the crepe, and roll like a burrito.
16. Place 1/4 cup (75 ml) bean sauce in the center of a plate and place rolled crepe on top.
17. Top with smoked chunky salsa, cilantro, green onion, and sour cream.