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.
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
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 1.
- Switch machine to start and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds.
- 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.
- 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.
- Reserve 1½ cups (350 ml) of cooking liquid for crêpes and set aside.
- Place beans and 1 cup (240 ml) cooking liquid into the Vitamix container and secure the lid.
- Select Variable 1.
- Switch machine to start and slowly increase speed to Variable 10, then to High.
- Blend for 60 seconds, using the tamper to press the ingredients toward the blades.
- Combine all ingredients in a bowl and reserve for crepes.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 5 and turn the machine on and off to pulse 5 or 6 times, or until desired consistency is reached.
- Place quinoa filling in the center of the crepe, and roll like a burrito.
- Place 1/4 cup (75 ml) bean sauce in the center of a plate and place rolled crepe on top.
- Top with smoked chunky salsa, cilantro, green onion, and sour cream.
