Arepas stuffed with black beans, avocado and tomato

Ingredients

For 1 serving

• Corn flour50 g
• Cooked black beans80 g
• Avocado40 g
• Tomatoes1
• Cumin1 pinch
• Sunflower oil2 g
• Saltto taste

Method

1. Put the cornmeal (the pre-cooked kind for arepas) in a bowl with a pinch of salt and gradually add the lukewarm water, about one and a half times its weight, kneading by hand until the dough is smooth and doesn't crack; leave to rest for 5 minutes.
2. Divide the dough into 2 balls and flatten them into discs about 1 cm thick, smoothing the edges with wet fingers.
3. Heat a frying pan with the sunflower oil over a medium-low heat and cook the arepas for 6 minutes per side, until they have a golden crust and sound hollow when tapped.
4. Meanwhile rinse the black beans and warm them in a small pan with the cumin and a splash of water for 3 minutes, lightly mashing them with a fork, until hot and creamy; season with salt.
5. Wash and slice the tomato; slice the avocado.
6. Split the arepas open into pockets with a knife, without separating the halves, and fill them with the beans, avocado and tomato.