Six lunches for two: black-bean cheddar arepas and chickpea-avocado arepas. Four fresh cookings, two leftover lunches. Already have 4 tbsp olive oil, 1 tbsp vegetable oil, salt, cumin and pepper.
Griddled Venezuelan-style arepas made with P.A.N. Pre-Cooked White Corn Meal and filled with a creamy vegan chickpea, avocado, lime, cilantro, and red onion salad.
