Growing Chefs! Ontario Plantain Black Bean and Guacamole Arepas
Plantain Black Bean and Guacamole Arepas
Gather all of your ingredients and equipment before you get started!
Preheat over to 400°F.
Peel plantains, and cut them with a chef’s knife into 1 centimetre thick pieces, on a diagonal.
Toss the plantains with 1 tablespoon of grapeseed oil, and with salt and pepper to taste. season
Cut 1 avocado in half lengthwise, and remove the pit. Remove the flesh of the avocado and into dice1 centimetre cubes. Place in a large bowl.
Cut lime in half, and squeeze out as much juice as possible. Pour the lime juice over the avocado.
Using a rasp, finely mince the garlic. Alternatively, chop the garlic very finely with a chef’s knife. Add the garlic to the avocados.
Cut an onion in half from root to tip. Peel the skin of the onion, and make very fine incisions from tip to root, a few milimetres apart, leaving the root of the onion intact. Turn the onion and the onion very finely. Measure the onion that you need and reserve the rest of the onion for another use. Add the onions to the avocados. dice
Remove the cilantro from the stems, and chop the leaves very finely. Add the cilantro to the avocados.
Cut off a piece of red cabbage, and shred the cabbage very finely with a chef’s knife.
Mash together the avocado mixture with a fork until you have a slightly chunky guacamole, and with salt to taste. season
Spread the plantains on a baking sheet and bake for 15 – 20 minutes, until golden brown.
Mix together black beans with cumin and ½ cup of water. Season with salt to taste, and reheat the beans in a pot until slightly soft.
Split arepas in half, and fill with plantains, black beans and guacamole. Top with shredded red cabbage, and hot sauce if desired.