Latin American · easy
Arepas with Black Beans
Venezuelan-style crispy corn cakes split and stuffed with seasoned black beans, avocado, and queso fresco. Simple, satisfying, and endlessly customizable.
- 35 min
- Total
- 4
- Serves
- $10.50
- Est. cost
- 390
- Cal/serving
Dietary, as tagged
- Gluten-free
- Vegetarian
- Meatless
Parent notePlain arepas with just cheese inside are a great starting point for kids. Add fillings as they get adventurous.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Pre-Cooked Corn Flour (P.A.N.)2 cups
- Black Beans (canned)1 can
- Avocado1
- Queso Fresco1/2 cup
- Garlic2 cloves
- Ground Cumin1/2 tsp
- Lime1
- Vegetable Oil2 tbsp
Method
- 01
Mix pre-cooked corn flour (P.A.N.) with warm water and salt until a smooth dough forms. Shape into 4 thick patties.
- 02
Cook arepas on an oiled skillet over medium heat for 5 minutes per side until a golden crust forms.
- 03
Transfer to a 375F oven for 10 minutes until they sound hollow when tapped.
- 04
Meanwhile, heat black beans with cumin, garlic, and a splash of lime juice.
- 05
Split arepas and stuff with black beans, avocado slices, and crumbled queso fresco.
- 390
- Calories
- 14g
- Protein
- 52g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
