Spicy Peanut & Black Bean Jian Bing with North African Green Harissa
Serving Size 4
Ingredients
- 2/3 cup All-purpose flour
- 1/4 cup Millet flour or buckwheat flour
- 1 cup Soy milk
- 1/4 cup Vegetable oil — divided
- 4 Green onions — thinly sliced
- 4 teaspoons Cilantro — finely chopped
- 2 Eggs — beaten
- 3 tablespoons SupHerb Farms Fusions® North African Green Harissa — divided
- 1 cup Canned black beans — drained and rinsed
- 1 cup Bean sprouts
- 1 cup Lettuce — thinly sliced
- 1/2 cup Crushed tostada shells
- 1/4 cup Finely crushed peanuts
- 1 Fresh red finger chili pepper — thinly sliced
- 1/2 cup Sour cream
Categories
- Categories: Asian, Chinese
- Ingredients: Egg, Legumes, Plant-Based, Plant-Forward, Small Plates, Snack, Vegetarian
Preparation
- Whisk together flours, soy milk and 2 tbsp oil until smooth and the consistency of whipping cream. (Thin with 2 to 4 tsp water if needed.)
- Heat large skillet over medium heat; brush pan with 1/2 tbsp oil. Reduce heat to medium-low; pour one-quarter of the batter into pan, swirling pan to make thin crepe. Sprinkle with one-quarter of the green onions and cilantro; cook for 1 to 2 minutes or until set.
- Flip over and spread with one-quarter of the eggs. Spread with 1 tsp SupHerb Farms Fusions® North African Green Harissa. Cook for 1 to 2 minutes or until egg is set.
- Top with 1/4 cup each black beans, bean sprouts and lettuce. Sprinkle 2 tbsp crushed tostadas, 1 tbsp crushed peanuts and a few slices of chili pepper over top.
- Fold top and bottom of crepe over filling to enclose filling and make neat package. Repeat with remaining ingredients to make 3 more crepes.
- Cut crepes in half to expose filling. Mix together sour cream and remaining SupHerb Farms Fusions® North African Green Harissa ; drizzle over crepes. Garnish with additional cilantro.
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