Almond Flour Arepas with Black Beans, Guacamole and Radishes
Hearty tostadas, crisp enough to hold a pile of toppings. Customize with salsa, shredded cheddar or any of your favorites.
Stir the first 6 ingredients in a bowl to form a dough. Divide into 4 equal portions. Working with one portion at a time, roll into a ball and place on a sheet of plastic wrap. Top with a second sheet. Roll or press into a 5” circle. Place tostada, still in plastic, in the refrigerator. Repeat with remaining dough. Chill tostadas 30 minutes.
Heat a non-stick skillet lightly sprayed with cooking spray over medium heat. Working with 1 tostada at a time, peel off top layer of plastic. Invert into pan, and peel away top sheet of plastic. Cook 45 seconds per side or until set and beginning to brown. Transfer to a wire rack to cool. Continue with remaining tostadas, lightly spraying the pan with cooking spray between each one.
Top each tostada with 2 tablespoons guacamole and 3 tablespoons black beans. Top evenly with sliced radish and top with queso fresco, if desired.
- 1 cup Blue Diamond Almond Flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- 1 egg white
- 1 Tbsp. olive oil
- 1 tsp. lime juice
- ½ cup prepared guacamole
- ¾ cup canned black beans, drained and rinsed
- 2 thinly sliced radishes
- Crumbled queso fresco, optional
Included in this recipe
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