besan crepes with crunchy roasted black eyed beans

A while ago we shared our two ingredient flatbread recipe, and it continues to be one of our most popular. Today we meet its chickpea cousin, the Besan Wrap.

Is it a wrap? Is it a crepe? Is it a tortilla? Yes! It's all of these things. It's also vegan, gluten free, versatile and very simple to make.

There are a couple of optional ingredients that you can add for flavour - feel free to experiment with different spices to suit both your palate and the fillings you want to add to your wraps.

The filling I'm sharing with you is Crunchy Roasted Black Eyed Beans. While crunchy Roasted chickpeas get plenty of attention, other Beans tend to get left out, even though they roast beautifully and make a delicious snack or hearty filling with a difference.

2 Ingredient Besan Wraps
Makes 8-10
Prep Time:  10 mins; Cook Time: 10 mins

Ingredients:
1 ½ cups besan aka chickpea flour 
1 ½ cups water 
½ tsp Salt

OPTIONAL DRY SPICES
1 tsp ground coriander
1 tsp ground cumin
 ½ tsp ground pepper

OPTIONAL FRESH INGREDIENTS
2 tbsp finely chopped spinach
1 tbsp finely chopped coriander 
1 tbsp finely chopped shallots
Vegetable oil for frying
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Method:
Place flour (and optional dried spices) into a large mixing bowl and whisk it briefly to get rid of any lumps.

Next add the water, whisking as you go. Add fresh herbs and spinach if using and whisk briefly to distribute.

Heat a non-stick crepe pan over medium heat and add a drop or two of vegetable oil. Carefully pour about ¼ cup of the batter into the pan. Tip the pan about in order to distribute the batter and get it as thin as possible. Cook for about 2 mins before flipping with a spatula, then cook for a further 1 min on the second side. Remove from heat and place carefully on a plate. (You can keep adding the wraps to the plate, one wrap on top of the other, and they won't stick together).

To serve:
As a wrap: Fill your wrap with whatever takes your fancy! For this example I've used fresh salad ingredients, some roasted black eyed beans and a simple sauce made from yoghurt, mayonnaise, lemon juice, salt and pepper.

You could use these besan wraps as tortillas or quesadillas, filled with chilli beans, cheese and guacamole. For enchiladas, top the filled wraps with cheese and bake for 10 mins.

For a delicious breakfast, serve scrambled eggs in a besan wrap.

To store:
While best eaten on the day you make them, these wraps can be stored in the fridge, well wrapped, for up to 24 hours, and successfully frozen for up to 3 months - just place a piece of baking paper in between each one. To enjoy at a later date, remove from the freezer and place the frozen wrap straight into a heated frypan. They will only need 30 seconds on each side to be ready for filling.

Crunchy Roasted Black Eyed Beans 

PrepTime: 12 hours overnight soaking time; Cook Time: 45 mins
(Post-cooking time: 2 hours minimum refrigeration time)

Ingredients:
1 cup dry black eyed beans, soaked overnight
¼ cup olive oil
2 tbsp maple syrup 
1 tsp smoked paprika
½ teaspoon onion powder
1/2 teaspoon garlic powder
pinch salt and pepper

Method:
Cook the soaked beans by placing them in a large pot. Cover with plenty of water, bring it to the boil, reduce heat and simmer for approximately 45 mins or until tender. Drain then rinse under cold water, then spread the beans out on a tray lined with kitchen towel and place it in the fridge for at least 2 hours - you need to get them dry as possible before roasting. 

Turn the oven on to 190°C /170°C fan force.

Combine all ingredients in a large mixing bowl and stir to cover the beans completely. Lay them out in a single layer on a lined oven tray - they need lots of room in order to get crunchy.

Bake for 15 mins then stir . Roast for another 10 mins and check to see if they're done - they should be brown and crispy. Give them another few minutes if necessary.

Serve in a tortilla or wrap. They're also delicious as a snack on their own. Best eaten within a few hours of cooking as they don't stay crunchy for too long.