Delectable Venezuelan Arepa Bowl with Tropical Salsa – A Mouthwatering Fusion of Flavors!

Allergens

Gluten, Dairy, Soy (from beans)

Ingredients

• 1. 2 large corn tortillas (preferably white corn) 2. 2 tablespoons vegetable oil 3. Salt, to taste 4. 1 cup shredded mozzarella cheese 5. 1/2 cup black beans, cooked and seasoned 6. 1 avocado, sliced 7. 1/4 cup pickled red onions 8. 1 cup mixed tropical salsa (mango, pineapple, and red bell pepper) 9. Fresh cilantro leaves, for garnish 10. Lime wedges, for serving

Instructions

1. Preheat your oven to 350°F (180°C).
2. Wrap the corn tortillas in aluminum foil and bake for 10 15 minutes until they are crispy on the outside but still tender inside.
3. Remove the tortillas from the oven, unwrap them, and immediately press a small glass or round cookie cutter into the center of each to create a bowl shape.
4. In a non stick pan over medium heat, warm the vegetable oil. Carefully place the shaped tortilla bowls into the pan and cook for 2 3 minutes on each side until they are golden brown and crispy. Season with salt to taste.
5. Assemble the Arepa Bowls by placing a crispy tortilla bowl on each plate. Layer shredded mozzarella cheese, cooked black beans, avocado slices, pickled red onions, tropical salsa, and a few fresh cilantro leaves on top of each bowl.
6. Serve immediately with lime wedges on the side for added zest.

Chef’s Insight

1. Use fresh, ripe ingredients for the tropical salsa to enhance its natural sweetness and tanginess.

Notes

1. Adjust the spiciness of the pickled red onions according to your preference.