Crepes Mexicana

Crepes filled with refried beans and topped with mushrooms, cottage cheese and salsa.

Preparation Time: 20 min.
Cooking Time: 15 min.
Serves 6.
Show me for servings

6 Crepes
3/4 cup Refried Beans

For the mushroom and cottage cheese mixture
1 1/2 cups paneer (cottagte cheese), cut into cubes
1 onion, chopped
4 tbsp fresh mushrooms, sliced
2 tbsp Salsa
1 tbsp chopped coriander (dhania)
1/4 tsp dried oregano
2 tbsp oil
salt to taste

For baking
1 tbsp milk
3 tbsp grated cheese

For serving
spring onions
lettuce leaves

1. Heat the oil and fry the onion for 1 minute.
2. Add the mushrooms and fry again for 1 minute.
3. Add the cottage cheese, salsa, coriander, oregano and salt and fry again for a while.

How to proceed

1. In each crepe, first spread some refried beans, then spread some mushroom and cottage cheese mixture.
2. Fold and arrange in a baking dish.
3. Repeat with the remaining crepes.
4. Finally, brush with the milk and top with the cheese.
5. Bake in a hot oven at 200 degree C (400 degree F) until the cheese melts.
6. Surround with spring onions and lettuce leaves.
7. Serve immediately with Mexican rice and guacamole.