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Avocado and Salsa Arepas with Black Beans
Created by: Howcan Team
Ingredients
- 2 cups of pre-cooked white cornmeal
- 1 1/2 cups of water
- 1 teaspoon of salt
- 2 ripe avocados
- 1/2 cup of salsa
- 1 can of black beans
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
- In a mixing bowl, combine 2 cups of pre-cooked white cornmeal, 1 1/2 cups of water, and 1 teaspoon of salt. Mix until a dough forms.
- Divide the dough into 4 equal portions and shape each into a patty about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and cook the arepas for 5-7 minutes on each side, or until golden brown and crispy. Set aside.
- In a small saucepan, heat the black beans over medium heat. Add 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally.
- In a separate bowl, mash the ripe avocados with a fork and season with salt and pepper to taste.
- To assemble, top each arepa with a generous spoonful of mashed avocado and a dollop of salsa. Serve with a side of seasoned black beans.
- Enjoy your delicious Avocado and Salsa Arepas with Black Beans!
The history of Avocado and Salsa Arepas dates back to the indigenous tribes of Colombia and Venezuela, where arepas were a staple food. The dish has evolved over time, with the addition of avocado and salsa bringing a fresh and flavorful twist to the traditional arepa. The creamy texture of the avocado and the zesty kick of the salsa perfectly complement the hearty cornmeal arepas. Black beans on the side add a rich and satisfying element to the meal. In Colombia, renowned chefs like Leonor Espinosa have elevated the arepa to new heights, incorporating local ingredients and innovative flavors. In Venezuela, street vendors and family-owned restaurants take pride in their arepa-making traditions, often passing down recipes through generations. Today, the best version of Avocado and Salsa Arepas can be found in authentic Colombian and Venezuelan restaurants, where chefs skillfully prepare the arepas from scratch and serve them with perfectly ripe avocados and homemade salsa. The key to getting this dish right lies in the quality of the arepa dough, the ripeness of the avocado, and the freshness of the salsa. For a twist, some chefs also stuff the arepas with black beans and cheese, creating a delightful variation of the classic dish.
35 min
4
380 calories
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