Venezuelan 30 min

Arepas with Black Beans

Name: Arepas with Black Beans
Total time: 30 min
Yield: 2 servings
Cuisine: Venezuelan
Ingredients: 2 cups pre-cooked white cornmeal (masarepa); 2.5 cups warm water; 1 tsp salt; 1 can (15 oz) black beans, drained; 1 tbsp vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 avocado, sliced; 1/2 cup queso fresco, crumbled; Hot sauce (optional)

CornVegetarianVenezuelan

Ingredientsfor 2

380

Cal

14g

Protein

52g

Carbs

14g

Fat

12 cups pre-cooked white cornmeal (masarepa)
22.5 cups warm water
31 tsp salt
41 can (15 oz) black beans, drained
51 tbsp vegetable oil
61 small onion, diced
72 cloves garlic, minced
81 tsp cumin
91 avocado, sliced
101/2 cup queso fresco, crumbled
11Hot sauce (optional)

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Instructions

1
Mix cornmeal, warm water, and salt in a bowl. Let rest 5 minutes, then knead until smooth and pliable — should not crack when you press it.
2
Divide into 6 balls. Flatten each into a disc about 3/4 inch thick and 4 inches across.
3
Cook arepas on a griddle or skillet over medium heat with a bit of oil, 5-6 minutes per side until a golden crust forms and they sound hollow when tapped.
4
For beans: Heat oil, sauté onion and garlic 3 minutes. Add beans, cumin, and a splash of water. Cook 5 minutes, mashing some beans for texture.
5
Slice arepas open horizontally like a pita pocket.
6
Stuff with black beans, avocado slices, and crumbled queso fresco.
7
Serve with hot sauce on the side.