Scrumptious Vegan Arepas with Black Bean Pico de Gallo – A Venezuelan Culinary Adventure

Allergens

Wheat (masarepa)

Ingredients

• 2 cups masarepa flour (preferably PAN)
• 3 cups water
• 1 tsp salt
• 2 tbsp vegetable oil, divided
• 1 can black beans, rinsed and drained
• 1 cup tomatoes, diced
• 1/2 cup onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, minced (optional)
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine masarepa flour and salt. Gradually add water while stirring until a smooth dough forms. Let the dough rest for 5 minutes.
2. Preheat a griddle or non stick pan over medium heat. Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball between your hands to form a round, thick pancake shape.
3. Brush one side of each arepa with vegetable oil and place oiled side down on the preheated griddle or pan. Cook for 6 8 minutes until golden brown and cooked through, then flip and cook the other side for another 5 7 minutes. Repeat with all arepas.
4. In a mixing bowl, combine black beans, tomatoes, onion, cilantro, jalapeno (if using), lime juice, salt, and pepper. Gently stir to mix well.
5. Split the cooked arepas in half and stuff each with a generous portion of the black bean pico de gallo mixture. Serve immediately.

Chef’s Insight

The key to perfect arepas is the right consistency of masarepa dough.

Notes

Vegan, gluten-free option available.