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Arepas with Black Beans and Avocado

Latin American · 40 min · Medium · 4 arepas

Arepas with Black Beans and Avocado

Griddled corn cakes with a crisp shell and a soft, steamy middle, split open and stuffed with cumin-spiked black beans and mashed avocado.

~550 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Make the dough

    ⏱ 5 min

    Stir the salt for the dough into the warm water in a bowl, then rain in the masarepa with your other hand, mixing as you go. Knead briefly and let it sit — the dough firms up as the cornmeal drinks the water.

  2. 2

    Cook the beans

    ⏱ 10 min

    Heat the oil for the beans in a frying pan and soften the onion. Add the garlic, cumin and smoked paprika, stir for a minute, then add the black beans with a splash of water. Mash about a third of them against the pan and simmer until thick. Season with salt.

  3. 3

    Shape the arepas

    Divide the dough into equal balls, one per serving, then flatten each to a disc about ⅝ inch (1.5 cm) thick. Smooth any cracked edges with a wet hand — cracks mean the dough needs a little more water.

  4. 4

    Griddle

    ⏱ 15 min

    Heat the oil for frying in a heavy pan over medium heat and cook the arepas until a firm golden crust forms on each side and they sound hollow when tapped.

  5. 5

    Fill and serve

    Mash the avocado with the lime juice and a pinch of salt. Split each arepa most of the way through and fill with the black beans, avocado, tomato, cilantro and the grated vegan cheese if using.

Notes

Masarepa is pre-cooked corn flour (Harina P.A.N. or similar) — regular cornmeal, polenta and masa harina will NOT work here. Medium heat only: too hot and the crust burns before the middle steams through.

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