Vibrant Cuban Brunch: Delicious Veggie-Stuffed Arepas with Fresh Avocado Salsa

Allergens

None

Ingredients

• 2 cups masarepa (preferably PAN corn flour)
• 2 cups water
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 1 cup shredded veggies of choice (bell peppers, zucchini, carrots)
• 1 can black beans, drained and rinsed
• 2 avocados, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1/2 tsp salt and pepper, to taste
• Optional: Vegan cheese for extra creaminess

Instructions

1. a. In a large bowl, combine masarepa, water, and salt. Mix until well combined and let sit for 5 minutes. b. Heat the vegetable oil in a pan over medium heat. Add shredded veggies to the pan and cook until tender. c. Stir in black beans and season with salt and pepper as desired. Remove from heat. d. Divide the masarepa mixture into 8 equal portions and shape them into patties. e. In a separate pan, heat oil for frying. Fry the arepas until golden brown on both sides. f. To make the salsa, combine sliced avocados, red onion, cilantro, lime juice, salt and pepper in a bowl. Mix gently and let sit for 5 minutes to allow flavors to meld.

Chef’s Insight

The key to perfectly cooked arepas is ensuring that the masarepa mixture is well combined before shaping into patties. This ensures a tender and flavorful bite every time.

Notes

This recipe is easily customizable to suit different dietary preferences or restrictions by adjusting the filling ingredients.