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Hot Mexican Bean Crepes

Rated as 4 out of 5 Stars

"A spicy crepe that is hot and tasty for a satisfying dinner meal."
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59 m servings 418
Original recipe yields 4 servings


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  1. Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.
  2. Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher.
  5. Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly.
  6. Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.
  7. Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts

Per Serving: 418 calories; 14.9 55.5 18.3 123 974 Full nutrition

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I struggled a bit with the crepe but I am known to be dough challenged and am certain it was user error. One thing I did learn is that you really don't need to measure the batter into the skille...