Vegan Venezuelan Brunch: Aromatic Avocado & Black Bean Arepa Stack with Tropical Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large ripe avocados 2 cups cooked black beans 1 cup vegan cheese, shredded 4 arepa flour circles (pre
• cooked) 2 cups fresh mango, pineapple, and tomato salsa Salt and pepper, to taste Olive oil, for brushing

Instructions

1. a. Preheat the oven to 350°F (175°C). b. Cut the avocados in half, remove the pit, and scoop out the flesh. Set aside. c. Divide the cooked black beans evenly among the four arepa flour circles. d. Place a halved avocado on top of each arepa with black beans, gently pressing them down to adhere. e. Brush the tops of the avocados with olive oil and season with salt and pepper. f. Bake the arepas in the preheated oven for 15 20 minutes or until golden brown. g. While the arepas bake, heat the tropical salsa to a simmer in a saucepan over low heat. h. Remove the baked arepas from the oven and top each with 1/4 cup of the warm tropical salsa, followed by a sprinkle of vegan cheese shreds. i. Broil for an additional 2 3 minutes or until the cheese is melted and bubbly.

Chef’s Insight

To make the perfect arepa, ensure that the dough is not too dry or too wet before forming it into a circle shape.

Notes

Be sure to use ripe avocados for the creamiest texture and flavor.