Mini corn arepas with avocado and black beans

Ingredients

For 1 serving

• Corn flour35 g
• Avocado30 g
• Cooked black beans30 g
• Saltto taste
• Lime juiceto taste

Method

1. In a bowl, mix the cornmeal with a pinch of salt and add lukewarm water a little at a time, kneading with your hands, until you have a soft, smooth dough that doesn't crack; let it rest for 2–3 minutes.
2. Divide the dough into 2 balls and flatten them between your palms into discs about 1 cm thick, smoothing the edges with wet fingers if they crack.
3. Heat a non-stick frying pan over 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 open the avocado, scoop out the flesh and mash it with the lime juice and a pinch of salt; drain and rinse the black beans.
5. Split the hot arepas through the middle with a small knife, without cutting all the way through, and fill them with the avocado and beans.