To make the arepas:
- First make the arepa. In a bowl add together the flour, cheese, oil, salt and slowly mix in the water. Use clean hands to mix everything together until a firm dough forms. If it is too dry, add a bit more water.
- When done, cut into 4 equal pieces and use your hands to form 1 of the pieces into a disc, about 2-3 inches in diameter. Set aside.
- Heat a large non-stick skillet with a bit of oil to coat the bottom of the pan and add the arepas. Cook on medium heat until the first side is a nice golden brown and then flip over and continue to cook the other side, about 4-5 minutes per side. When done, set aside.
To make the black beans:
- In a small pot, add olive oil and garlic and saute on medium heat for about 2 minutes until the garlic begins to turn golden brown.
- Add in sazon (or paprika) and stir spices into oil. Then add black beans, liquid included and salt and pepper and cook on medium heat until it comes to a gentle bowl.
- Use the back of a spatula to gently press down on some of the beans to make for a thicker consistency. Cook for about 15 minutes until tender. Taste for seasoning.
To make the plantains:
- Add ripe plantains to a lightly oiled skillet and fry on the first side until golden brown, for about 3-4 minutes. Then flip over and cook on second side until golden brown. The plantain should soften and get sweeter as the sugars are cooked out. When done, set aside on a paper towel lined plate.
To make the avocado sauce:
- Add all ingredients to a food processor and blend together. Add a bit of water, to thin out consistency if desired.Taste for seasoning.
- Cut one of the arepas in half, opening up like a sandwich, but don't cut all the way through. It should be like a pocket. Then spoon in 1-2 Tb of black beans, more shredded Havarti cheese, plantains and avocado sauce.
Corn cakes (arepas) can be kept in a ziploc bag and re-heated in the oven. The avocado sauce makes a great dip for vegetables and tacos!
Recipe courtesy of Little Ferraro Kitchen.