Vegan Venezuelan Arepas with Black Bean Puree and Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups precooked white cornmeal (masarepa) 1 cup water 1/4 cup vegetable oil 1 teaspoon salt 2 tablespoons olive oil 1 can black beans, drained and rinsed 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste 1 ripe avocado 1 lime, juiced 1/4 cup diced red onion 1/4 cup chopped cilantro 2 cups vegetable broth

Instructions

1. In a large bowl, mix the cornmeal, water, vegetable oil, and salt until combined. Form into 6 equal sized balls and flatten them between your hands.
2. Heat a griddle or pan over medium heat, and cook the arepas for about 5 minutes on each side, or until they're golden brown and slightly crispy.
3. In a blender or food processor, blend black beans, cumin, paprika, salt, pepper, and olive oil until smooth.
4. Mash avocado in a small bowl, and mix in lime juice, red onion, and cilantro to make the salsa. e) Slice the arepas open, fill them with black bean puree and top with avocado salsa.

Chef’s Insight

Toasting the cornmeal before mixing it with wet ingredients brings out its natural nutty flavor.

Notes

Make sure to use a well-seasoned griddle or pan for cooking the arepas.