Mexi-repa!

I'm currently addicted to arepas.  They are a corn cake like a thick tortilla pancake.  Many of them are gluten free and they contain almost no fat and low calories.  They are just corn, water, salt and lime.  I decided to make a veggie topping to put on the arepas.

I took a large pan, put on the medium-high burner and filled it with...

• 2 tbs of olive oil
• 2 tbs of chipotle sauce 
• 1 can of chopped fire roasted tomatoes (or normal tomatoes) with juice (do not drain)
• 1 can of corn
• 1/2 a yellow onion, diced
• 1 large red pepper, diced
• 4 medium tomatillos, diced
• cilantro to taste
• 1 container of extra firm tofu, diced
• 1 can of black beans
• salt and pepper to taste
• 1 cup of water

Let all of the above hang out in the pan for 30-45 minutes until it the peppers are soft and everything is happily stewed.  Pre-heat the oven to 400degrees.  

Pull a cookie sheet that can fit 4-6 arepas on it.  I like using a crisper pan that has holes in it that helps keep the arepas, well, crisp.  

On each arepa, smear some refried beans, heap on some of the mixture from then, top with some cotijo cheese, pepper jack cheese, and then pop into the oven for about 10-15 minutes.   When they are a little toasted brown, take them out.  Sprinkle on some cilantro and some avocado slices.   If you want, maybe even some sour cream.  

It is a light and delicious meal that can be great with chicken or anything else you want to toss on the arepa!  Bueno!