Vegan Arepa Stack with Avocado and Black Beans – A Venezuelan Brunch Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large arepas (preferably homemade) 2 ripe avocados, sliced 1 cup cooked black beans, warmed 1/2 cup tomato
• cilantro sauce Salt and pepper to taste Fresh cilantro leaves for garnish Lime wedges for serving

Instructions

1. Slice each arepa in half horizontally.
2. Toast the arepa halves on a preheated griddle or panini press for 3 4 minutes until golden and crispy.
3. Assemble the arepa stack by placing one toasted arepa half at the bottom, followed by avocado slices, warmed black beans, another toasted arepa half, and a generous drizzle of tomato cilantro sauce.
4. Season with salt and pepper, garnish with fresh cilantro leaves, and serve with lime wedges on the side.

Chef’s Insight

The secret to perfect arepas is using masarepa, a precooked corn flour, which gives them a unique texture

Notes

Feel free to customize the dish with your favorite salsa or additional toppings