Ingredients:
Serves 4 people :
- 500 grams of Beauvoord pancakes 9 pieces
- 400 grams of canned kidney beans
- 400 grams canned chilly beans
- 400 grams of diced tomatoes
- 2 yellow peppers
- 300 ml tomato passata
- 200g canned corn
- 200g salsa sauce (hot if desired)
- 2 onions
- 2 cloves of garlic
- 1 lime
- 100g sour cream
- 1 bunch of coriander
- 1 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- ½ teaspoon cinnamon
- 1 chili pepper to taste
- Optional chili sauce
- Olive oil
- Pepper and salt
Preparation:
Peel and finely chop the onion and garlic. If necessary, keep some onion slices aside for when serving for some extra zest.
Cut the peppers in half and remove the seeds. Cut the peppers into strips.
Drain the canned brown beans, kidney beans and maize, rinse briefly under the tap with cold water and drain. Chop the chili finely.
Heat a splash of olive oil in a deep stewpot over medium heat.
First stew the garlic and onions for 2 minutes.
Take care not to burn them, burnt garlic is not tasty.
Add the chopped vegetables and diced tomatoes.
Stir and simmer for 6 minutes.
Add the salsa and paprika, cumin powder and cinnamon.
Add the pasta and beans and cook for 10 minutes on a low heat.
Taste the chili and add salt, pepper and chili sauce to taste.
Season the sour cream with coriander. Finely chop the coriander and add half of it to the yoghurt, along with half of the squeezed lime. Add salt and pepper to taste.
Warm the crêpes flat in the microwave according to the instructions.
Then serve them flat on a warm plate with chili sin carne and fold in half.
Place a second pancake on the plate, fill with chili sin carne and fold in half back to back as well.
Serve with a scoop of sour cream and possibly some zest of lime and fresh chili to taste.
Enjoy!