2 servings 6 crepes or tortillas or any flat bread (like for wraps) Note: usually made with leftover crepes from a previous day or freezer (defrost before using) 1 tbsp oil 1 large onion, diced 240 g (8 oz) white mushrooms 1 cup beans (butter beans used but any beans work) with juice if from the can ½ cup water if no liquid available from the bean can 2-3 tbsp ketchup 2-3 tbsp tomato paste ½ tsp garlic granules (or powder)
½ tsp herb (or regular) salt
¼ tsp sweet paprika
Pinch or two cayenne pepper
30 g (1 oz) Gruyere cheese, grated
¼ cup fresh cilantro, finely chopped
30 g (1 oz) Parmesan cheese, grated
Under cover, sauté onion for about 10 minutes or until brown on medium heat. Add mushrooms. Cover and cook for about 8-10 minutes or until the liquid from the mushrooms is gone. Add the next 8 ingredients, lower the heat, cover and simmer for about 7-10 minutes. Turn off the heat and add Gruyere and cilantro. Let it cool slightly (enough to handle it.
Turn oven to 400 F.
Divide filling among 6 crepes. Roll each crepe and place it in the lightly oiled, 9” square dish one at the time. Sprinkle with Parmesan. Bake for about 15 minutes or until cheese is melted and the dish is hot.