Kale, Onion and Black Bean Arepas

Ingredients

2 cups pre-cooked white cornmeal flour
3 tablespoons 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

Directions

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. Repeat with 1 tablespoon oil and remaining dough.
9. Cut cooked arepas in half.
10. To make the filling, heat 1 tablespoon oil in a large nonstick skillet over medium heat.
11. Add onions and cook about 3 minutes or until translucent.
12. Add black beans and kale and cook for 5 to 7 minutes, stirring frequently, until kale is tender.
13. Season with garlic powder and black pepper and toss to ensure seasonings are evenly distributed.
14. Stuff each arepa with ⅓ cup filling and top with 1 teaspoon cheese.
15.  

Nutrition Information

Serves 8
Serving size: 1 arepa with ⅓ cup filling (71 grams)

204 calories, 6g total fat, 1g saturated fat, 2mg cholesterol, 539mg sodium, 32g carbohydrate, 4g fiber, 1g sugar, 5g protein, 196mg potassium, 279mg phosphorus