Hot Mexican Bean Crepes

Homemade crepes filled with a hot pinto bean and salsa mixture are topped with Monterey Jack cheese to make this easy, Mexican-inspired dish.

• Preparation Time: 20 mins
• Cooking Time: 39 mins
• Total Time: 59 mins
• Calories: 418 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• ½ cup milk
• ½ cup water
• 2 tablespoons butter, melted
• 2 teaspoons ground ginger
• ½ cup shredded Monterey Jack cheese
• ½ teaspoon chili powder
• 1 (14 ounce) can pinto beans, drained
• 1 cup medium salsa (such as Que Pasa®)
• 1 cup canned whole tomatoes
• 1 cup drained whole kernel corn

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Bake in the preheated oven until cheese is melted, about 10 minutes.

Step 3

Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.