Venezuelan Arepas with Scrambled Eggs and Black Beans

In a large bowl, combine the pre-cooked white cornmeal, warm water, and 1 teaspoon of salt. Mix well with your hands until a soft, pliable dough forms. Let it rest for 5 minutes to allow the cornmeal to fully hydrate.

While the dough rests, prepare the black beans. In a small saucepan, heat the rinsed and drained black beans over medium heat for 5-7 minutes, stirring occasionally, until warmed through. Stir in the chopped fresh cilantro.

Divide the arepa dough into 8 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/2 inch thick and 3-4 inches in diameter.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook the arepas for 5-7 minutes per side, or until golden brown and crispy on the outside. They should sound hollow when tapped.

While the arepas cook, whisk the eggs and milk together in a medium bowl with a pinch of salt and pepper. Melt the butter in a separate non-stick skillet over medium-low heat.

Pour the egg mixture into the buttered skillet. Cook, stirring gently with a spatula, for 3-5 minutes until the eggs are set but still moist and fluffy.

Once the arepas are cooked, carefully slice each one horizontally to create a pocket. Fill each arepa with a generous spoonful of scrambled eggs and black beans. Serve immediately.