When you roast an avocado, the flavor doesn't really change too much, but the water content is drastically reduced, so when you finally mash it, you end up with a much thicker, heartier guacamole. This was the basis of an arepa sandwich I made earlier this week in an attempt to cut meat out of my diet for a few days. This avocado and black bean sandwich was a filling, delicious alternative to a meatier and less healthy alternative I would have eaten that night.
One of the most important things in this recipe is finding the right avocados. You need perfectly ripe avocadoes that aren't too soft yet so that you can cube them up, toss them in some lime, and roast them without them falling apart.
Some arepas on the grill. They are super easy to make, just follow the instructions on the package.
Roasted avocado goes in and it's time to mash away.
A very thick guac.
This sandwich is filling and satisfying.
2 cloves garlic
1 can black beans (drained and rinsed)
1 cup jack cheese
Harina PAN or other brand of arepa flour (par-cooked cornmeal)
Mix the arepa flour with salt and water according to package instructions. Form flat patties and cook dry on a flat grill or frying pan until browned on both sides, about 15 minutes.
Toss the avocado in juice from the lime and salt. Place on a lightly oiled roasting sheet and cook at 325 for about 20 minutes. Remove from oven and add to a bowl with the beans, cheese, grated garlic, and diced habaneros. Mash with a potato masher until it's smooth but still has texture. Stuff the mixture into an arepa and eat!