• 2  cups  plain soymilk
• 2  tablespoons  arrowroot
• 1/2  cup  cornmeal
• 1/2  cup  unbleached white flour
• 1/2  teaspoon  salt
• 2  tablespoons  extra virgin olive oil plus more for pan
• 3  tablespoons  chili powder
• 2  tablespoons  finely chopped scallions
•     Refried Black Beans
•     Great Guacamole
•     Red and Yellow Tomato Salsa

• 2  tablespoons  extra virgin olive oil
• 2    small onions, diced
• 3     cloves garlic, minced
• 1    jalapeno, seeded and minced
• 2  teaspoons  chili powder, preferably chipotle
• 1  teaspoon  ground cumin
• 2  15-ounce cans  black beans, drained and rinsed, or 3 cups cooked beans
• 1  cup  low-sodium vegetable stock or bean cooking liquid
• 1/2  teaspoon  salt
• 2  tablespoons  fresh lime juice

• 2    medium-sized tomatoes, 1 yellow and 1 red, seeded and diced
• 1    clove garlic, minced
• 1    small jalapeno chile, stemmed, seeded and minced
• 1    scallion, thinly sliced
• 1/4  cup  chopped cilantro
• 1/4  cup  diced red onion
• 2  tablespoons  fresh lime juice
•     Salt to taste

• 2    ripe avocados, preferably Hass
• 3  tablespoons  fresh lime juice
• 2 to 3    serrano or jalapeno chiles, seeded and minced
• 2    scallions, thinly sliced
• 3/4  teaspoon  salt
• 1  cup  chopped cilantro

1.

Put soymilk, arrowroot, cornmeal, flour, salt and 2 tablespoons oil in blender or food processor, and puree until smooth. Let batter rest about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, 1/2 cup water and scallions.

2.

Lightly oil 10- to 12-inch nonstick skillet using paper towel. Heat pan over medium-high heat. Ladle in 1/4 cup batter, tipping pan in circular motion so batter covers entire surface. Cook 45 seconds to 1 minute, or until crepe bubbles and becomes golden around edges. Loosen edges with spatula, and flip crepe. Cook about 10 seconds on second side. Slide crepe onto plate, and cover to keep warm.

3.

Repeat, lightly oiling pan between crepes, until batter is used up. If batter thickens, add water to thin.

4.

To serve, place crepe on plate, golden side down. Spoon 1/3 cup beans in middle, and fold all 4 edges toward center, forming square with open center. Put dollop of guacamole and salsa on each crepe. Alternatively, fold crepe into quarters, and serve alongside beans, guacamole and salsa.

To Make Refried Black Beans:

Heat oil in skillet over medium heat. Add onions, garlic and jalapeno, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.

Increase heat to medium. Add 1 cup beans, 1/3 cup stock and salt. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.

To Make Red and Yellow Tomato Salsa:

Combine tomatoes, garlic, jalapeno, scallion, cilantro, red onion and lime juice in small bowl. Sprinkle with salt, and let salsa sit at least 15 minutes to blend. Taste, and adjust salt, if necessary.

To Make Great Guacamole:

Mash avocados and lime juice in mixing bowl. Stir in remaining ingredients. Taste, and adjust salt if necessary.