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Venezuelan street vendors stuff thick arepas with rice or eggs. Our recipe creates thin arepas, which are best topped with beans, salsa, and cheese.

Maria Baez Kijac
Recipe by Cooking Light June 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 topped arepa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

163 calories; calories from fat 27%; fat 4.9g; saturated fat 1.5g; mono fat 1.9g; poly fat 0.9g; protein 7.1g; carbohydrates 25.6g; fiber 5g; cholesterol 7mg; iron 2.4mg; sodium 362mg; calcium 118mg.
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