Hot Mexican Bean Crepes Recipes

HOT MEXICAN BEAN DIP

Hot Mexican Bean Dip image

Warm, spicy bean dip that will be a hit with everyone!

Provided by Drubee

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 45m

Yield 10

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
1 (8 ounce) carton sour cream
1 (30 ounce) can refried beans
1 (1.25 ounce) package dry taco seasoning mix
1 jalapeno pepper, diced, or more to taste
2 cups shredded Mexican cheese blend

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 18.1 g, Cholesterol 67.3 mg, Fat 22.3 g, Fiber 4.6 g, Protein 13.1 g, SaturatedFat 14.3 g, Sodium 798.7 mg, Sugar 0.9 g

CHEAP AND EASY MEXICAN CREPES

Cheap and Easy Mexican Crepes image

This is an easy delicious dinner I invented which all my four kids love (very rare to find something they will all eat!) It's cheap to make and tastes good too.

Provided by Sally in Sydney

Categories Beans

Time 35m

Yield 7 crepes, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1/3 cup water
1/3 cup milk
1 egg
1 tablespoon oil
500 g beef mince
1 (400 g) can baked beans
Mexican seasoning, mix
1 cup tasty cheese, grated

Steps:

Crepes.
Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
Heat a greased frypan on stove.
Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
Filling.
Brown mince in saucepan.
Add seasoning to taste.
Add baked beans.
Assembly.
Place about 2 tblsps meat mixture across middle of crepe.
Roll up and place in lasagna dish.
Sprinkle with grated cheese.
Brown under griller.
Serve with salad or veges.

Nutrition Facts : Calories 718.8, Fat 42, SaturatedFat 18, Cholesterol 179.1, Sodium 651, Carbohydrate 46.2, Fiber 4.9, Sugar 9.3, Protein 39.9

HOT MEXICAN BEAN CREPES

Hot Mexican Bean Crepes image

A spicy crepe that is hot and tasty for a satisfying dinner meal.

Provided by Cheerios

Categories Crepes and Blintzes

Time 59m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
2 eggs
2 tablespoons butter, melted
1 (14 ounce) can pinto beans, drained
1 cup medium salsa (such as Que Pasa®)
1 cup canned whole tomatoes
1 cup drained whole kernel corn
2 teaspoons ground ginger
½ teaspoon chili powder
½ cup shredded Monterey Jack cheese

Steps:

Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.
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.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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.
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.
Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.
Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 55.5 g, Cholesterol 123.3 mg, Fat 14.9 g, Fiber 8 g, Protein 18.3 g, SaturatedFat 7.8 g, Sodium 974.1 mg, Sugar 6.7 g

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