Steemitsandwichcontest #44 Chocolate Chili Black Bean Stuffed Chickpea Flour Crepe

I didn't participate last week. I was stumped with the theme. I have no significant cultural thing going on really but I am going to hang out with all of you sandwich masters this week.

We got hired to work at a restaurant and the other day we were scheduled to go. When we got there the restaurant was far from open due to electricity problems. We were given a tour and sat in on a waiter meeting Today we will go to taste food which is good because it difficult to make food in my in law house most of the time.

Yesterday I took everything outside to not disturb the peace. I have a portable burner and there is a barbecue. So since I couldn't make bread, I made a chickpea flour crepe and stuffed it.

I wanted to have the flavors resemble one of my favorite foods which is Mole. I first had Mole in Mexico years ago and this version was red. It comes in red and green. The red one has chocolate in it. This was strange to hear before I ate it but the chocolate and the spices blend together to create a delicious taste. At the time I ate it with chicken. I made tofu instead of chicken.

I did not make an actual mole sauce but I added some similar ingredients along with black beans sweet potato and spices.

I started by making the chickpea flour crepes with chickpea flour, water and baking powder and salt.

It was nice and thin and surprisingly easy to flip.

I sauteed onion, garlic, cilantro, and chili peppers.

I added a spice mix of chili powder, cinnamon, cloves, cumin, garlic powder, onion powder, paprika, cayenne, thyme and oregano.

I had already grilled some sweet potatoes and added them then broke them up in the pan.

Then the chocolate which was dark.

I added vegetable soup broth and cooked the mixture down until it was thick and most of the moisture was evaporated.

The tofu had been marinated in salt olive oil lemon, pepper, and onion powder for several hours, then grilled.

Then the crepe was stuffed starting with the bean mixture and the tofu.

I added some tomatoes, red cabbage, onions and pumpkin seeds.

I also added avocado. I almost forgot an important Mexican ingredient.

I put some potatoes on the side with some of the mixture on top since there was some left in the pan.

We put it on the grill for a few minutes before we ate it just to make sure it was hot.

It was really stuffed but since it was gluten free it wasn't extremely filling so with the potatoes on the side it was perfect.