Rating: 4.5 stars
48 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

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  • Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.

  • Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.

  • Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.

  • Pour the entire can of black beans into a blender and blend until a thick sauce forms.

  • Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.

  • To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

Nutrition Facts

563 calories; protein 13.6g; carbohydrates 64g; fat 31.5g; sodium 591.4mg. Full Nutrition
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