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
3 cups sweetcorn
1 tsp salt
1 cup plain flour
1 cup water
finely chopped spring onions
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