Mouthwatering Venezuelan Brunch for Vegetarians: Aromatic Arepa Stack with Avocado and Black Beans

Allergens

Gluten (if using a gluten-free corn flour), Dairy (in case of feta cheese substitution)

Ingredients

• 1. 3 cups corn flour (harina de maíz) 2. 2 cups water 3. 1 tsp salt 4. 3 tbsp vegetable oil 5. 3 large avocados, ripe and sliced 6. 2 cups cooked black beans 7. 1 cup queso blanco or feta cheese, crumbled 8. 1/2 cup pickled red onions 9. 1/2 cup fresh cilantro leaves 10. 4 tbsp sour cream 11. 1 lime, cut into wedges

Instructions

1. Combine the corn flour and water in a large bowl. Mix until well incorporated and form a soft dough. Knead the dough for about 5 minutes, then let it rest for 10 minutes.
2. Preheat a griddle or pan to medium heat. Divide the dough into 12 equal portions, shape them into balls, then flatten each one to create thin arepa rounds.
3. Brush the arepas with vegetable oil and cook on the preheated griddle for about 5 minutes per side or until golden brown and slightly crispy.
4. Assemble the brunch stack by layering 2 arepas per serving, alternating between avocado slices and cooked black beans. Top each stack with crumbled queso blanco or feta cheese, pickled red onions, fresh cilantro leaves, and a dollop of sour cream.
5. Serve immediately with lime wedges on the side for an extra burst of flavor.

Chef’s Insight

The combination of textures in this recipe creates an unforgettable dining experience - from the softness of the avocado and arepas to the crunchiness of pickled red onions.

Notes

You can easily adjust the recipe to serve more or fewer people by modifying the ingredient quantities. - Feel free to add extra garnishes, such as sliced jalapeños or a drizzle of hot sauce for added spice.