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Mexican Crepe Tacos – Gluten-Free, Vegan
Rini
Mexican Crepe Tacos that are vegan and gluten-free. Made with Sweet potatoes, black beans and coriander chutney
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Total Time
1
hour
hr
Servings
4
Ingredients
1x
2x
3x
For the Crepes
3
tsp
of ground flax seed flour
4
cups
of Multi-Purpose Gluten Free Flour
4
cups
of almond milk
9
tsp
of water
Cooking spray
For the Taco Filling
1
tsp
of cumin seeds
2
cans of vegetarian black beans
1 1/2
cups
of whole kernel sweet corn
(frozen or fresh)
2
sweet potatoes
, medium sized
1/2
cup
of Quinoa seeds
1
cup
of red onions
, finely chopped
2
tsp
of taco seasoning
2
tsp
of sunflower oil
For the Coriander Chutney
1
stalk of coriander
1/2
cup
of almond milk
1/2
of a chopped jalapeno
3
tsp
of coconut milk
Salt to taste
Instructions
Prepare the Crepe
Sieve the gluten free flour
Mix the flax seed flour and water
Add this mixture to the gluten free flour
Slowly start adding the almond milk while mixing with the other hand
Once all the almond milk is added, use an electric whisk to blend the batter
The consistency should be thick but runny. Add more almond milk, if needed
Set aside for about 20 minutes
Making the Crepe
Heat a medium circular pan to high heat
Spray the pan using a cooking spray
When you hear the sizzling in the pan
Hold the pan handle with one hand and add about 1 cup of batter into the center of the pan
Quickly start rotating the pan in a circular motion and distributing the batter around the whole pan
It doesn't have to be perfect, but, get it as circular as possible
Also, remember to keep the crepe a little thick so that it can hold the filling well
When the bubbles start appearing from the bottom of the crepe, gently flip it
Keep it on this side for about 30 seconds
Place it on a flat plate and set aside
Continue until all the batter is done
For the Filling
Use the mini oven to bake your potato at 375 degrees. Wet the potato and wrap the potato in aluminum foil before baking
Remove the potato after about 25 minutes
Carefully open a little of the foil and stick a fork into the potato to see if it is done
Leave the potato in the foil at room temperature for about 10 minutes
If you are using frozen corn, microwave it for about 30 seconds
Cut the potato into medium sized pieces
Cook the Quinoa seeds like you would cook pasta. When the quinoa double in size, they are ready to be strained
In a medium pan, add the oil and heat for about 30 seconds
Add the cumin seeds and allow to brown a little
Add the remaining ingredients and saute for about 2 minutes
Remove from heat and set aside
For the Coriander Chutney
Wash the coriander thoroughly
Add the whole coriander bunch into a food processor
Add the remaining ingredients and pulse the contents
Make sure that all the coriander is pureed
Remove from the processor and chill the chutney for about 30 minutes
Bringing it all together
In a plate, place one crepe flat
In the middle of the crepe, place the filling mix
Top the mixture with the coriander chutney
Roll the crepe like a taco and serve
Nutrition
Serving:
4
g
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