Arepas With Black Beans Mango And Avocado Recipes
VEGAN AREPAS MADE WITH POLENTA
Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.
Provided by angloesque
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
- Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
- Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
- Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.
- Pour the entire can of black beans into a blender and blend until a thick sauce forms.
- Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
- To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 64 g, Fat 31.5 g, Fiber 15.3 g, Protein 13.6 g, SaturatedFat 4.6 g, Sodium 591.4 mg, Sugar 21.1 g
BAKED AVOCADO
Steps:
- Preheat oven to 375 degrees F.
- Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.
- Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.
- To serve, place on a serving tray with sliced baguette or crackers.
AREPAS WITH BLACK BEANS, MANGO AND AVOCADO
These traditional Venezuelan snacks (think griddled and stuffed corn cakes) are dressed up with spicy, smoky black beans -- thanks to the fiery Mexican chipotle chile in adobo sauce -- and slices of mango and avocado. And they are perfectly portable: wrap them up and take them to-go.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 stuffed arepas
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring until lightly golden, about 1 minute. Add the beans, chipotle in adobo sauce, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil then remove from the heat and set aside. Combine the onion, lime juice and a pinch of salt in a small bowl and set aside.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 golf ball-size balls. Press each ball flat into an even 1/2-inch-thick patty.
- Heat the remaining 1/4 cup oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 7 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
- Add the cilantro and Cotija cheese to the onions and toss to combine.
- When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff the arepas generously with slices of mango, avocado, the onion mixture and beans.
More about "arepas with black beans mango and avocado recipes"
BLACK BEAN AREPAS WITH MANGO AND AJI - RHUBARBARIANS
From rhubarbarians.com
Servings 4Total Time 2 hrs 50 minsEstimated Reading Time 3 mins
- FOR THE PICKLED ONION Stir together vinegars, sugar, and salt in a medium bowl. Add onion and give a good stir. Let sit for 2 hours, stirring every 30 minutes
- FOR THE AJI Meanwhile, combine cilantro (with stems), habaneros (with seeds), lime juice, green onion, and water in a blender. Blend until smooth. Season with salt and pepper. Let rest for at least 2 hours, stirring once.
- FOR THE BEANS When pickled onions and aji are almost ready, heat the oil in a cast iron skillet over medium heat. Add yellow onion and cook until translucent, about 5 minutes. Add garlic and stir to combine. Add paprika, turmeric, and oregano and cook one minute to toast spices. Stir in beans and cook until heated, about 3 minutes. Season with salt and pepper.
- FOR THE AREPAS Mix together Harina PAN, water, and ricotta cheese in a large bowl with your hands until well combined. Knead a bit to form a cohesive dough. Divide dough into 8 equal portions and pat into ¾" thick round cakes.
AREPAS WITH SPICY BLACK BEANS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy South American RecipesCalories 420 per servingTotal Time 35 mins
- Combine masarepa, water and 1/4 teaspoon salt in a medium bowl. Stir until a smooth dough forms. Set aside.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add poblano and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat and stir in cilantro and lime juice.
- Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tablespoons oil and dough.
- Top the arepas with some of the bean mixture and cheese. Garnish with more cilantro and serve with lime wedges, if desired.
AREPAS WITH BLACK BEANS AND AVOCADO RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (16)Estimated Reading Time 6 minsServings 4
- Preheat oven to 325°. Toast seeds on a parchment paper–lined rimmed baking sheet, tossing once, until darkened and fragrant, 8–10 minutes. Transfer to a small bowl; reserve baking sheet and parchment.
- Meanwhile, combine flour and 2 tsp. Diamond Crystal or 1 tsp. Morton salt in a large bowl. Add 2 tsp. oil and 1 cup warm water and mix with a sturdy spatula or your hands to combine. If dough feels dry, add more water 1 tablespoonful at a time until it holds together. Smash and knead dough until smooth and no small clumps or dry bits remain (be patient and really knead it—it will hydrate and come together); it shouldn’t crack when you squeeze it. Cover bowl with a damp kitchen towel and set aside to let dough hydrate, 15 minutes.
- Halve chile lengthwise, removing seeds and membranes if less heat is desired. Place one half in a food processor. Finely chop remaining chile and set aside. Add avocado, ½ cup cilantro, and juice from 1 lime to food processor and pulse until mostly smooth. With the motor running, drizzle in 2 Tbsp. oil until a smooth sauce forms. Taste and season with salt.
- Add all but 2 Tbsp. toasted seeds to hydrated dough. Knead in bowl until seeds are incorporated and dough is firm and homogenous, 1–2 minutes. Turn out dough onto reserved parchment and divide into 4 pieces. Press and pat into disks that are 5"–5½" in diameter and ⅛"–¼" thick. Return disks with parchment to baking sheet.
ROASTED AVOCADO AND BLACK BEAN AREPAS - THE FOOD IN MY BEARD
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User Interaction Count 3Estimated Reading Time 1 min
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WHAT ARE AREPAS? | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Homemade Arepas. A great basic recipe, all you need are three ingredients to create these arepas. Some of the reviewer-suggested fillings include black beans and avocado, cheese with steak, and chorizo.
- Cream Cheese Arepas. Make a more dense arepa with the addition of milk and cream cheese. These work in both sweet and savory dishes. For a sweet version smear with a little extra cream cheese and maple syrup, or go the savory route with some ham and cheese.
- Colombian Arepas. Cheese is folded straight into the dough for this decadent arepas recipe. "These are delicious," says user KDralla, "We ate ours with salsa and queso fresco and it was amazing."
- Arepas de Huevos. By wrapping eggs in the arepa dough, and cooking both together, you'll have a satisfying breakfast that also makes an impressive brunch dish.
- Vegan Arepas Made with Polenta. This plant-based recipe is more arepas-inspired since it uses polenta in place of the corn cakes. But the unique filling combo, which includes tofu along with avocados and mango, would be equally delicious tucked in a vegan arepas recipe.
- Ropa Vieja with Arepas. Made with a combination of beef, olives, and tomatoes, ropa vieja is a classic Cuban dish that makes a saucy filling for arepas.
- Corned Beef Hash Arepas. Have a flavorful start to the day with these non-traditional arepas. Corned beef hash pairs with eggs and avocados for a hearty breakfast that will fuel you until lunch time.
- Arepas (Corn Griddle Cakes) Three ingredients and about 15 minutes are all you need to make these simple arepas. Snack on them with some salsa and a sprinkling of cheese.
AREPAS RECIPE - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
5/5 (79)Category Appetizer, Main Dish, SnackCuisine Latin AmericanTotal Time 25 mins
- Use a fork to mash the garlic into a paste. Place in a small bowl and add the salt, oregano, ancho, and red pepper flakes. Continue to work the paste until the spices are completely mashed into the garlic. Add the olive oil and mix it into the paste.
- Toss together the shredded, cooked roast chicken with a little of your favorite BBQ sauce. Place on top of half of the arepas for the meat eaters at the table.
BLACK BEAN, SWEET PLANTAINS + AVOCADO AREPAS - A SASSY SPOON
From asassyspoon.com
4.3/5 (10)Total Time 45 minsCategory DinnerCalories 249 per serving
- In a bowl, add the cornmeal, salt, and water and mix until well combined. Let the mixture rest for 10 minutes.
- Using your hands, form 8 balls of the arepa dough. Flatten each ball until each is 1-inch thick. You may have to wet your hands a bit to work the dough.
- In a large skillet, heat oil over medium heat. Add 3-4 arepas at a time. Pan fry for about 5 minutes on each side until golden brown. Repeat with remaining oil until all the arepas are cooked.
- Transfer arepas to a paper towel-lined plate to drain. (The outside of the arepa will be golden brown while the inside is slightly doughy. This is what you want. If you were to fry it longer, it may dry out.)
VEGAN AREPAS - SIMPLE VEGAN BLOG
From simpleveganblog.com
Cuisine VenezuelanTotal Time 30 minsCategory Main DishCalories 304 per serving
- Heat the oil in a skillet, add the beans and the spices (cumin, garlic powder, salt and pepper), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. If you don’t want to use oil, just add some water or vegetable stock.
- Heat the oil in a skillet, add the plantain slices and cook over medium-high heat for about 3-5 minutes each side or until golden brown. Remove from the heat, add the plantain slices to a bowl, add salt and pepper and set aside. If you don’t want to use oil, just bake the plantain slices at 375ºF or 190ºC for 15 minutes for one side and 5 minutes more for the other side or until golden brown.
- Mash the avocados with a fork, add the lemon juice and the salt and mash again until well combined.
- Split the arepas in half with a serrated knife. Spread the mashed avocado, add some plantain slices, some black beans and finally, some chopped red onion. Repeat with all the remaining arepas.
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