Black bean crepes | Yiannis Lucacos
Black bean and sun-dried tomato crepes with jalapeños and cheese. Quick and flavorful recipe by Chef Yiannis Lucacos. Enjoy!
Ingredients
- crepe batter for 10 large crepes
- 50 ml olive oil
- 150 gr. diced onion
- 30 gr. garlic cloves, minced
- 2 jalapenos, seeded and minced
- 300 gr. drained cooked black beans
- 120 gr. chopped sun-dried tomatoes
- 2.5 gr. ground cumin
- 2.5 gr. ground coriander
- 15 gr. chopped cilantro
- 300 gr. shredded cheddar cheese
- salt
- ground black pepper, as needed
- 150 gr. tomato concasse
- 200 gr. yoghurt
- 30 gr. green onions
- SUNDRIED TOMATOES
- CUMIN
- BEANS (DRIED)
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