Fiesta Crepes

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Fiesta Crepes

Source: 3ABN.org

 

1 container Mori-Nu tofu, or 14 oz. water-packed tofu, drained, firm or

extra firm

2 1/2 c. yellow corn, frozen or fresh

3 c. cooked rice

1 can black beans, rinsed and drained

1 Tbsp. Thai chili sauce

1 1/2 Tbsp. olive oil

1 medium Poblano pepper, diced

1 medium red pepper, diced

4 medium sweet onions, diced

1 Tbsp. cumin

1 Tbsp. chili powder

18 9-inch crepes

 

1. Cook rice according to directions. Set aside to cool.

 

2. In large saucepan, sauté corn in the olive oil until lightly browned. Add

peppers, onions, and seasonings.

Continue to cook until the corn is a little blackened. Remove from heat.

 

3. Gently stir in cooled rice and the black beans. Put about 1/2 cup of the

mixture in the middle of a 9-inch crepe.

 

Roll up and place seam side down on platter. After you have filled all the

crepes, pour the Zesty Tomato Sauce

over the middle of each one. Garnish with Tofutti Sour Supreme and chopped

fresh basil or parsley.

 

Yield: 18 crepe