HP - Venezuelan Black Bean Arepas con Queso
Servings: 2 servings
Calories: 636kcal
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Ingredients
Arepas
- ⅔ cup (100 g) cornmeal
- 1 ¼ tsp salt (divided)
- ⅓ cup (80 ml) vegetable broth
- ½ tsp onion powder
- 1 tsp oil
Filling
- ½ small white onion
- 1 tsp olive oil
- 1.5 cups (250 g) black beans, cooked (~1 can, 15oz/425g)
- ½ tsp cumin, ground
- ½ tsp thyme, dried
Dip
- 1 small avocado (or ½ large avocado)
- 1 handful parsley, fresh (finely chopped)
- 1 tsp lemon juice
- 2 oz (60 g) low fat feta cheese (queso fresco or cotija, crumbled)
- cilantro/coriander, fresh (for serving)
Instructions
Arepas:
- In a medium bowl add the cornmeal, ½ tsp salt, ¼ cup of hot vegetable broth, onion powder and mix. You should get a soft pliable hydrated dough, if it’s too dry add a little extra broth. Mix until fully incorporated and allow to rest for 10 minutes.
- Divide the dough in two and form two round patties (the arepas) that are about 1 cm (0.4 inch) thick.
- In a large non-stick pan over high heat add 1 tsp of oil and the arepas. Cook over high heat until they are golden on both sides, then turn the heat to low and allow to continue cooking for about 3-4 minutes per side.
Filling:
- Dice the onion and add to a nonstick pan with a small drizzle of oil. Cook at medium low heat until the onion becomes translucent.
- Add the beans, cumin, thyme and ½ tsp of salt. Mix and cook for 3 minutes. Add black pepper per taste.
Dip:
- Meanwhile, in a bowl add the avocado, parsley, ¼ tsp of salt, lemon juice and ¼ cup of water. Mash until smooth, if necessary add a little extra water.
- Fill or top the arepas with black beans, green sauce, crumbled feta and cilantro leaves.
Nutrition
Calories: 636kcal | Carbohydrates: 83g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 1876mg | Potassium: 1163mg | Fiber: 23g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 6mg