Arepas With Black Beans Mango And Avocado Recipes

GREEN SALAD WITH MANGO AND AVOCADO

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

AVOCADO, MANGO AND BLACK BEAN QUESADILLA

Steps:

• Heat a large skillet or griddle over medium heat, lightly coated in oil.
• Dice mango and avocado- they should be small pieces, but still large enough that they keep their shape when mixed. Add a splash of lemon juice to the avocado to keep it from turning brown.
• Gently mix avocado, mango, black beans and seasonings in a small bowl.
• Put one tortilla on hot skillet or griddle and cover with the grated Monterey Jack cheese.
• Once cheese is melted, add the filling mixture and top with the second tortilla.
• Carefully flip the quesadilla and cook just long enough to lightly brown the second tortilla.
• If I'm eating this as a meal, I cut into four pieces. If I'm sharing as a side dish or appetizer, I cut into six pieces. I usually serve with a simple, fresh salsa.

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

BLACK BEAN, MANGO, AND AVOCADO SALAD

Steps:

• Combine all the ingredients in a serving bowl. Stir together and serve.
• nutrition information
• Calories: 174
• Total Fat: 10g
• Protein: 5g
• Carbohydrates: 18g
• Fiber: 6g
• Sodium: 175mg

VEGAN AREPAS MADE WITH POLENTA

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.

CORN AND BLACK BEAN SALAD WITH MANGO AND AVOCADO

Steps:

• Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
• Just before serving, peel and chop avocado. Combine and mix well.