corn rolls, arepas, with bean salad and guacamole
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Course: Main Course, Salad, Side Dish
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 pieces
Calories: 240 kcal
Author: sanne

corn rolls filled with vegan bean salad and home made guacamole



corn rolls

  • 250 gr PAN precooked white corn flour
  • 200 ml water warm
  • 220 ml almond milk unsweetened
  • 30 ml olive oil
  • 1 pinch salt

bean salad

  • 65 gr kidney beans
  • 65 gr black beans
  • 65 gr chick peas
  • 65 gr corn
  • 15 gr scallion
  • 35 gr sweet red pepper
  • 50 gr cherry tomatoes 5 pieces
  • 1/2 jalapeno pepper
  • 35 gr red onion
  • 75 gr cucumber
  • 5 gr flat leaf parsley
  • 1 tbsp lemon juice
  • 1 pinch pepper
  • 1 pinch salt


  • 150 gr avocado 1 piece
  • 1 clove garlic
  • 1/4 jalapeno pepper
  • 2 cherry tomatoes
  • 25 gr red onion
  • 4 tsp lime juice
  • 1 tbsp fresh coriander
  • 1/2 tsp olive oil
  • 1 pinch pepper
  • 1 pinch salt


corn rolls

  1. mix the water, almond milk, olive oil and salt. Add the corn flour while stirring. Knead for 3 minutes with your hands

  2. divide the dough in 8 pieces and roll into little balls (works best with slightly wet hands). Cover them with a damp teatoowl to prevent them from getting dry

  3. roll or press each ball into a 1 cm thick disk. Diameter approx 10 cm. This works really well if you put a piece of parchment baking paper on top and press down with a plate. You can put a little bit of oil or water on the dough balls to prevent sticking

  4. preheat the oven to 180 degrees Celcius fan-mode

  5. heat a little bit of sunflower oil and fry the arepas / corn rolls for 5 minutes on each side, or until golden brown and crispy

  6. now put them on a rack in the middle of the oven for 15 minutes, so they at a little bit less damp on the inside. Let them cool down a little and slice open

bean salad

  1. finely chop the scallion, sweet pepper, tomato, onion, parsley and cucumber. deseed and finely chop the jalapeno

  2. drain and rinse the beans, chick peas an corn

  3. add all the ingredients together and mix. Season with the lemon juice, pepper and salt


  1. partly mash and partly finely cut the avocado

  2. finely chop the onion, tomato, coriander and garlic. Deseed and finely chop the jalapeno

  3. mix the ingredients together and season with the lime juice, olive oil, pepper and salt


  1. fill each of the corn rolls with bean salad and guacamole

Nutrition Facts
corn rolls, arepas, with bean salad and guacamole
Amount Per Serving (1 roll)
Calories 240 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 59mg 2%
Potassium 254mg 7%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 2g
Protein 3g 6%
Vitamin A 6.5%
Vitamin C 18.9%
Calcium 4.6%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.