Combine flour and salt in a medium mixing bowl. Make a well in the center and add the water. Slowly incorporate the water into the flour with a wooden spoon, stirring until lump-free. Let sit for 5 minutes.

Knead the dough in the bowl a few times then divide into 4 equal portions. Roll the portions into balls then flatten to be ½-inch thick.

Heat the oil in a large non-stick skillet. Add the arepas and cook for 8 minutes or until golden brown. Flip and cook another 8 minutes until golden brown on the other side.

Heat the beans and salsa together in a small sauce pan over medium heat.

Sriracha Lime Sour Cream

Combine the sour cream, lime zest, and Sriracha, stirring until smooth. Can be made a day ahead. Refrigerate until serving.

Stir together the vinegar, salt, garlic, onion, and pepper. Let sit for 10 minutes. Add the cilantro, parsley, and oregano. Whisk in the oil. Season to taste with salt and pepper.

Can be made ahead up to one week. Store covered in the refrigerator. Let come to room temperature before serving.

Heat a large non-stick skillet over medium-high heat and brush it with a little oil. Split the arepas in half and cook for 2 minutes per side or until heated through.

Place 1 split arepa per serving on a plate. Top with one quarter of the black beans, avocado slices, one poached egg on each arepa side, a dollop of the Sriracha Lime Sour Cream and a drizzle of the Cilantro Chimichurri Sauce. Serve with lime wedges.