Chickpea Crepe Filled with Potatoes and Oregano Mushrooms

Alejandra Cota
Prepare this healthy and delicious tortilla made with chickpeas filled with oregano mushrooms and potatoes, cherry tomatoes, parsley, and avocado slices. A great option to start your day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3/4 cups chickpea flour
  • 3/4 cups soy milk
  • 2 tablespoons vinegar
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoons turmeric
  • 1/4 teaspoons onion powder
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 tablespoon olive oil
  • 4 tablespoons red onion, finely chopped
  • 1 cup potato, cooked and diced
  • 1 cup button mushrooms, sliced
  • 1/2 cups Eva® broccoli bits
  • 1 teaspoon oregano
  • 1/2 teaspoons salt
  • 1/2 teaspoons white pepper
  • 1/2 teaspoons olive oil
  • 1/4 cups cherry tomato, quartered for garnish
  • 1 avocado, sliced for garnish
  • 4 teaspoons parsley, finely chopped
  • 2 tablespoons red onion, finely chopped
Preparation
25 mins
15 mins
Low
  • For the chickpea crepe, blend all the ingredients until you obtain a homogeneous mixture. Set aside.
  • In a medium skillet, heat the olive oil and cook the red onion until translucent. Add the potatoes, mushrooms, Eva® Broccoli Bits, and cook for 5 minutes. Season with oregano, salt, and pepper. Set aside.
  • Grease a non-stick skillet with a little olive oil, pour some of the crepe mixture and spread it out. Cook for 2 minutes on each side and fill with the previous preparation.
  • Serve the crepe with cherry tomatoes, avocado, parsley, and red onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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