Growing Chefs! Ontario Plantain Black Bean and Guacamole Arepas

Plantain Black Bean and Guacamole Arepas

Plantain and beans come together with creamy guacamole for a flavour explosion! These arepas are vegan and gluten free, making them a great party food for all your friends!
Serves 6
6 arepas2 plantains2 tablespoons grapeseed oil1 can black beans1/2 teaspoon ground cumin2 avocados juice of 1 lime1/4 cup finely diced onion1 clove garlic2 tablespoons chopped cilantro salt to taste2 cups red cabbage, shredded Hot sauce (optional)
Baking sheetParchment paperCutting boardChef's knifeMedium potWooden spoonRasp (optional)Bowls, various sizesTasting spoonsDish towels

Get Organized!

Gather all of your ingredients and equipment before you get started!

Get Prepped!

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 season with salt and pepper to taste. 

Cut 1 avocado in half lengthwise, and remove the pit. Remove the flesh of the avocado and dice into 1 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 dice 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.

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.

Get Cooking!

Mash together the avocado mixture with a fork until you have a slightly chunky guacamole, and season with salt to taste.

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.