Are these crepes? Tortillas? No matter what you call them, these chickpea flour-based disks of deliciousness are packed with protein and really shine when topped with classic Mexican ingredients.
1. In a large bowl, add the crepe ingredients and whisk until smooth. Set aside for 10 minutes for the chickpea flour to hydrate and the mixture to thicken.
2. Heat a small skillet and grease it lightly with olive oil. Using a ⅓ cup measure, pour the batter into the pan. Cook for a minute or two and flip to cook the opposite side. Repeat until the batter has run out.
3. Top the crepes with beans, cabbage, corn, avocados, peppers, crumbly cheese and season with a squeeze of lime.
