Burrito Rolls

By • August 13, 2014 0 Comments

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Author Notes: Mexican food is an absolute staple at my house, however in the past I have always struggled with the concept of only being able to eat the insides, in a semi -deconstructed innards vibe. As I would hungrily watch everyone else devour their neat packages of Mexican goodness, I would always be left with something looking not unlike baby food on my plate. The appeal of being told you look youthful doesn't quite transcend into the culinary world I'm afraid.

So here is my solution, a rather good one too. These crepe creatures, are not only free of gluten, dairy and refined sugars, but they are thinner than the average burrito wrap, leaving room in your belly for all of the delicious bean mix and guacamole! And of course, you can play around with the fillings, adding cheese, SCD homemade yogurt or minced meat for those of you that are not dairy free or vegetarian.
Sandra Ramacher

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Makes 6

Filling

  • 340 grams dried kidney beans – soaked overnight
  • 1 tablespoon olive oil
  • 120 grams onions – finely chopped
  • 1 teaspoon red chili – minced
  • 3 cloves garlic – minced
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 240 milliliters tomato puree
  1. Place kidney beans into medium sized saucepan, cover with water and bring to boil.
  2. Turn down the heat and simmer for up to 2 hours until the beans are soft.
  3. Drain the water from the beans.
  4. Heat the olive oil in a large skillet and add the onion. Sauté until onions are soft and golden.
  5. Add the chili, garlic, cumin, oregano, and cloves and cook for 1 minute.
  6. Add the beans and tomato puree and simmer until the sauce starts to thicken.
  7. Add salt and pepper to taste.

Guacamole and Savoury crepes

  • 2 avocados
  • 2 tablespoons fresh lemon juice
  • 2 cloves of garlic
  • 1/2 teaspoon pepper
  • 6 large eggs
  • 1 teaspoon coconut oil
  • 1/4 teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1 pinch salt
  • 1 tablespoon coconut cream
  • 3 tablespoons coconut flour
  1. For the guacamole, coop out avocado flesh into a food processor, add lemon juice, garlic, salt and pepper and process until desired smoothness. Refrigerate in an airtight jar.
  2. For the crepes, combine the eggs with the coconut oil, cayenne, oregano, salt and whisk until light and frothy.
  3. Add the sifted coconut flour and combine. The consistency of the batter should be the same as normal crepe batter. It should coat the back of the spoon but be quite thin.
  4. Heat a little oil in a frying pan on medium heat and pour about ¼ cup of batter into the pan.
  5. Lift the pan by the handle and roll the batter over the surface of the pan until a nice round crepe is achieved.
  6. It only takes around one minute for the crepe to brown on one side. Turn it over and brown on the other side.

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