Venezuelan street vendors stuff thick arepas with rice or eggs. Our recipe creates thin arepas, which are best topped with beans, salsa, and cheese.
Cooking Light JUNE 2008
1. Arrange arepas on a platter. Spoon 1/4 cup Simple Black Beans onto each arepa. Top each serving with 1 tablespoon Avocado Salsa and 1 1/2 tablespoons queso fresco.
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