Name: Black Bean Plantain Arepa Sandwiches
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 large arepas ((or you could sub corn tortillas)); 2 large plantain (ripe and spotty, peeled); 1 tbsp oil ((avocado is my preferred)); 1 15-ounce can black beans (slightly drained); 0.5 tsp ground cumin; 1 pinch sea salt; 2 ripe avocado; 2.5 tbsp lime juice; 0.25 tsp sea salt ((plus more to taste)); 0.25 cup onion (diced); 2 tbsp cilantro (chopped); null to_garnish cabbage; null to_garnish cilantro; null to_garnish habanero hot sauce ((or other hot sauce))

Instructions

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1

If you haven’t already prepared your arepas (6 large), which take about 30 minutes (not included in prep time), do that now.
2

Preheat oven to 400 degrees F (209 C). Peel your plantain (2 large) and slice on a diagonal into 0.5-inch pieces. Then add to a parchment-lined baking sheet and toss with oil (1 tbsp). Arrange into an even layer and bake for about [15-20 minutes] or until golden brown and caramelized. Toss near the 10-minute point to ensure even baking.
3

In the meantime, add can black beans (1 15-ounce) to a small saucepan and heat over medium heat until bubbly and hot. Season with ground cumin (0.5 tsp) and sea salt (1 pinch) and stir to combine. Then turn heat off and set aside (cover to keep warm).
4

Lastly, prepare guacamole by mashing avocado (2 ripe) in a small mixing bowl and adding lime juice (2.5 tbsp), sea salt (0.25 tsp), diced onion (0.25 cup), and chopped cilantro (2 tbsp). Stir to combine, and taste and adjust flavor as needed. Add more salt for saltiness, lime for acidity, or onion for crunch. Set aside.
5

You’re ready to serve. Slice your hot arepas (6 large) in half (or cut a “pita pocket” and stuff). Add [guacamole], [black beans], [plantain], and any other desired toppings, such as [habanero hot sauce], [cabbage], or [cilantro]!
6

Best when fresh. Store leftovers (separate from each other) in the refrigerator up to 3 days.