A favorite in Venezuela, an arepa is gluten-free corn bread that is crunchy on the outside and tender on the inside. This vegetarian version is filled with beans and vegetables.

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• Prep:10m

• Cook Time:25m

• Ready In:35m

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Ingredients

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• 2 cups pre-cooked white cornmeal flour

• 3 tablespoons (37 milliliters) vegetable oil, divided

• ¼ cup diced onions

• 1 cup drained canned black beans

• 3 cups chopped kale, stems removed

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• ⅓ cup crumbled feta or gorgonzola cheese

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Directions

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1. Pour flour into a medium bowl. Make a well in the center and add 2½ cups warm water.

2. Using a wooden spoon, gradually stir until no dry lumps remain. Let rest 5 minutes.

3. Knead dough a few times in bowl, then divide into 8 pieces.

4. On a clean surface, roll each piece into a ball, then gently flatten to about ½-inch thick.

5. In a large nonstick skillet, heat 1 tablespoon oil over medium heat.

6. Add 4 pieces of dough, cover and cook until golden brown, about 6 to 8 minutes.

7. Uncover, flip and cook uncovered 6 to 8 minutes, until other side is golden brown.

8. Transfer arepas to a wire rack.

9. Repeat with 1 tablespoon oil and remaining dough.

10. Cut cooked arepas in half.

11. To make the filling, heat 1 tablespoon oil in a large nonstick skillet over medium heat.

12. Add onions and cook about 3 minutes or until translucent.

13. Add black beans and kale and cook for 5 to 7 minutes, stirring frequently, until kale is tender.

14. Season with garlic powder and black pepper and toss to ensure seasonings are evenly distributed.

15. Stuff each arepa with ⅓ cup filling and top with 1 teaspoon cheese.