Photo Credit: courtesy Blue Diamond

Almond Flour Arepas with Black Beans, Guacamole and Radishes


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Almond Flour Arepas with Black Beans, Guacamole and Radishes

Cook Time: 46 minutes
Course: Breakfast
Keyword: almond flour, arepas, beans, blue diamond
Servings: 4


  • 1 cup Blue Diamond Almond Flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 egg white
  • 1 Tbsp olive oil
  • 1 tsp lime juice
  • 1/2 cup prepared guacamole
  • 3/4 cup canned black beans drained and rinsed 
  • 2 radishes sliced thinly
  • 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 inch circle. Place tostada, still in plastic, in the refrigerator. Repeat with remaining dough. Chill tostadas 30 minutes. 
  • Heat a nonstick 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 Tbsp guacamole and 3 Tbsp black beans. Top evenly with sliced radish and top with queso fresco, if desired.


Carbohydrates: 18g | Protein: 16g | Fat: 27g | Cholesterol: 20mg | Sodium: 520mg | Fiber: 7g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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