Venezuelan Arepas with Black Beans and Avocado Salsa – A Vegetarian Twist on Traditional Street Food
This simple yet delicious Venezuelan arepas recipe with black beans and avocado salsa is perfect for vegetarians looking to try a new twist on traditional street food. These easy-to-make corn cakes are filled with creamy beans and tangy salsa, making them an irresistible comfort meal.
Allergens
Wheat (gluten)
Ingredients
- 2 cups pre
- cooked white corn flour
- 2 cups water
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a medium bowl, mix the corn flour, water, and salt until well combined. Knead until the dough forms a soft ball. Cover with a damp cloth and let rest for 10 minutes.
- Divide the dough into 6 equal portions and shape each into a round patty. Heat a non stick skillet over medium heat, add the vegetable oil, and cook the arepas until golden brown on both sides, about 4 5 minutes per side. Transfer to a plate and keep warm.
- In a small bowl, combine the avocado, red onion, cilantro, lime juice, salt, and pepper. Mash gently to create the salsa.
- To serve, slice each arepa in half and stuff with black beans. Top with a generous spoonful of avocado salsa. Enjoy immediately!
Chef’s Insight
Arepas are versatile and can be filled with various ingredients like cheese or shredded meat.
Notes
Be sure to let the dough rest for 10 minutes before shaping and cooking to achieve the perfect texture.