Almond Flour Arepas with Black Beans, Guacamole and Radishes
Serves Up To
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
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.
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