Pinto Bean Recipes with Spanish Chorizo

Pinto Bean  in Crepes

Seeking pinto bean recipes? Try these savory pinto beans with Spanish chorizo, wrapped in a crepe.

Pinto beans are often considered very Mexican. Combine that with the typical quesadilla or tortilla and voilá ready is your typical Mexican dish.

But this wouldn't be a website about crepes, if we didn't have an interesting twist for you :-)

Off course our pinto bean recipe is wrapped into a delicious crepe, and not just anyone: to stay consistent with the well-known corn and beans taste, we use our staggering cornmeal batter.

Add some Spanish chorizo sausage to the filling and you'll never need to go to a Tex Mex restaurant anymore to get your share of delicious Mexican food.

This is a satisfying dish that makes an excellent main dish crepe recipe.



  • 1 lb dried pinto beans, soaked overnight in cold water
  • 1 tbsp vegetable oil
  • 1 cup Spanish chorizo sausage, casing removed and diced
  • 1 large sweet onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1½ tsp ground cumin
  • 1 can diced tomatoes, drained
  • 2 tsp salt
  • 8 cornmeal crepes

Rinse beans and place in large pot. Add 6 cups of hot water to beans. Bring to a boil and let simmer with the lid slightly tilted for 55 minutes or until tender. Remove from heat and drain.

Meanwhile, make crepes and cover to keep warm. If you made your crepes ahead of time, remove them from the refrigerator or freezer, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

Heat oil in a large saucepan over medium heat. Add chorizo sausage and cook for 5 minutes. Add chopped onion, garlic, cumin and stir for 5 minutes. Add beans and 1½ cups of water and simmer for 10 minutes or water is absorbed. Add tomatoes and cook until heated through. Stir in salt.

Assemble crepes: Lay first crepe across serving platter. Spoon ½ cup of pinto beans-chorizo mixture across the center of crepe and roll up. Repeat with remaining crepes and serve immediately.

Sidenote: Did you know that the finer your garlic is chopped, the more of the beneficial "oil" gets absorbed in your meal? And the less you you have that stingy taste in your mouth if you happen to bite on one of the pieces.

There for I recommend using a garlic press. It's a real time saver! I use a steel garlic press by OXO and just love it! Get your's at 

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