Mexican Brunch

Recipe serves 4.


Pico de gallo:

20 to 25 cherry tomatoes (cut into quarters)

juice of 1 lime

2 tbsp fresh parsley or coriander (chopped finely)

half an onion (finely diced)

salt and pepper to taste

Smokey black beans:

half an onion (chopped finely)

2 red peppers (cut into strips)

2 garlic cloves (minced)

2 tbsp tomato paste

half tin of chopped tomatoes (200g)

1 tsp smoked paprika

1 tsp cumin

1 400g tin of drained black beans

Sweetcorn crepes:

3 cups sweetcorn

1 tsp salt

1 cup plain flour

1 cup water

Extra toppings:

finely chopped spring onions


grilled sweetcorn



Start by assembling your pico de gallo simply by placing all the ingredients into a bowl and mixing together.

Store in the fridge while you make the other components.

Place all of your crepe batter ingredients into a blender, and blend until smooth.

Set to one side while you start the smokey black beans.

Place a pan on a medium heat with a little oil, add the onion, peppers and garlic with a big pinch of salt, sauté for 3-5 minutes until softened.

Add the spices and tomato paste into the pan and mix well for a couple of minutes.

Add the rest of the ingredients, bring to a boil and allow to simmer, covered with a lid while you make the crepes.

Place an oiled saucepan on a medium-high heat.

After a minute, ladle some batter into the pan, using the back of a ladle or spoon to spread it out using a circular motion.

Flip the crepe when the surface starts showing small bubbles and darkens slightly in colour, this should take about a minute.

Cook on the other side for another minute or so.

Repeat this process until you’ve used up all the batter (it should make around 8-10 crepes).

Once your crepes are done, your black beans should also be finished.

They should resemble a very thick black bean chilli.

Taste and season to preference.

Now all you need to do is assemble and enjoy! x