How to make the rice flour wraps, or tortillas, that will be stacked and sliced with homemade black bean dip, for a delicious artsy appetizer.
Course Appetizers
Cuisine Fusion
Keyword Rice Flour Tortilla Wraps
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Equipment
Crepe pan
Blender or food processor
Ingredients
Rice Flour Tortilla Wrapsmakes 10 wraps
1cupRice flour
2Eggs
1cupRice milk
1tbspCoconut oilmelted, cooled
1/4tspSea salt
1/2tspGinger powder
Black Bean Dip
15ozCooked black beans
1tspSea salt
1tbspOlive oil
1/4tspRed chili flakes or to taste
2Garlic cloves
1tbspTeriyaki sauce
1tbspLime juice
1/4cupGlaze, optionalmelted cheese or spinach glaze
Instructions
Tortilla Wraps - Place all of the tortilla wrap ingredients in a blender or food processor. Mix one minute. Place batter in the fridge for one hour.
When ready to make the crepes, lightly oil a non-stick pan. Pour about 1/8 a cup of batter into the center of the hot pan, and whirl the pan around to spread the batter thin.
As soon as you see little bubbles forming on top, flip it over to cook the second side for just a few seconds, then remove. Crepes cook very fast so don’t take your eyes off them! Lay each crepe out on a wire rack allowing to cool. Once cool they can be stacked with a piece of parchment paper between them. If not using right away, the wraps can be place in plastic wrap to keep them from drying out.
Black Bean Dip - Place the ingredients into a blender or food processor and puree until smooth. The dip can be kept in an airtight container in the fridge until ready to use.
Assembly - Place one wrap on a work surface. Spread the dip across the wrap in a thin layer. Place another tortilla wrap on top and continue in this way until you have prepared several layers. With a serrated knife, cut half-inch slices and place them on a serving tray.
An optional melted cheese can be drizzled across the tops, though they are flavorful enough without. In some of the photos here a spinach glaze, of pureed cooked spinach, garlic, lemon juice and olive oil was used.