Another post about arepas but I can't help myself. All you do is sautee up some stuff and put it on a delicious corn cake and you are set! This time I really focused on having a lighter more veggie taste to the arepas.
In a large non-stick sautee pan, combine the following on med-high heat...
- 2 tbs of extra virgin olive oil
- 1 cup of water
- 1/4 onion, chopped
- 3 cloves garlic, chopped
- 1 tbs of vinegar (or lime juice)
- 1 red pepper, chopped
- 2 yellow squash, chopped
- 2 tbs cilantro
- 2 tomatillos, chopped
- 1 can of corn, drained
- 1 can black beans, drained and rinsed
Let that all marry for 30 minutes on the stove, salt and pepper to taste, and stir often to prevent burning and sticking. While they stew, pre-heat the oven to 425 degrees.
Lay out 6 arepas on a crisper pan (a pan with holes in it, so the top of a broiler pan works great) and pre-toast each arepa for 5 minutes. Then scoop the mixture onto each arepa. Then on top put 2 tbs of a salsa of your choice then a thin layer of mozzarella.
Pop them into the oven for 20 minutes with an extra 5 minutes under the broiler. Then for flare, sprinkle a little extra cilantro on them.
Delicious, easy, quick and healthy! If I plan ahead, I want to make a lot of mixture so there is left overs to store in the fridge. Then when I get home late, I can take and arepa, top it with the mixture and have an easy quick dinner!
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