Black Bean Arepas

Name: Black Bean Arepas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: Latin
Ingredients: 15 ounce black beans (rinsed, drained); 0.25 yellow onion (small, minced); 1 clove garlic (minced); 1 tablespoon olive oil; 0.5 teaspoon ground cumin; 0.25 teaspoon dried oregano; 0.5 teaspoon salt; 0.125 teaspoon black pepper; 0.5 cup vegetable broth; 1 cup cornmeal (Masarepa); 1.5 cup water (warm); 0.5 cup Monterey Jack cheese (shredded); 1 Roma tomato (diced); 0.25 red onion (small, finely diced); 2 tablespoon fresh cilantro (chopped); 1 tablespoon lime juice (freshly squeezed); 1 avocado (sliced)

Flavorful black bean and cheese-filled corn cakes, served with fresh avocado and a simple pico de gallo, making for a hearty and satisfying Latin-inspired meal.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 3
Cuisine: Latin
Difficulty: Medium
Cost: $1.96/serving

Dietary

Egg-Free
Gluten-Free
High-Fiber
Nut-Free
Pescatarian
Soy-Free
Vegetarian

Ingredients

15 ounce black beans (rinsed, drained)
0.25 yellow onion (small, minced)
1 clove garlic (minced)
1 tablespoon olive oil
0.5 teaspoon ground cumin
0.25 teaspoon dried oregano
0.5 teaspoon salt
0.125 teaspoon black pepper
0.5 cup vegetable broth
1 cup cornmeal (Masarepa)
1.5 cup water (warm)
0.5 cup Monterey Jack cheese (shredded)
1 Roma tomato (diced)
0.25 red onion (small, finely diced)
2 tablespoon fresh cilantro (chopped)
1 tablespoon lime juice (freshly squeezed)
1 avocado (sliced)

Instructions

For the black beans: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the ground cumin, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the rinsed black beans and vegetable broth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, until liquid has slightly reduced and flavors meld. Mash lightly with a fork or potato masher if desired. Set aside.
For the arepas: In a large bowl, combine the precooked cornmeal and 1 1/2 cups warm water with 1/4 teaspoon salt. Mix well with your hands until a soft dough forms. Let it rest for 5 minutes to absorb the water.
Divide the dough into 6 equal portions and form each into a flat, round cake, about 4 inches in diameter and 1/2 inch thick.
Heat a large skillet or griddle over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and a crust has formed. Remove from skillet.
Carefully slice each arepa almost in half horizontally, creating a pocket. Stuff generously with the cooked black beans and shredded Monterey Jack cheese. You can return the stuffed arepas to the skillet for 1-2 minutes per side to melt the cheese, if desired.
For the pico de gallo: In a small bowl, combine the diced Roma tomato, finely diced red onion, chopped fresh cilantro, and lime juice. Season with a pinch of salt to taste.
Serve the stuffed black bean arepas immediately with fresh avocado slices and pico de gallo on the side.

Notes

Arepas are best enjoyed fresh. Leftover black bean filling can be stored separately and used for other meals.

Nutrition (per serving)

Calories: 495
Protein: 19.3 g
Carbohydrates: 64.7 g
Fat: 19.5 g
Fiber: 16.5 g
Sodium: 780 mg
Saturated Fat: 5.9 g
Sugar: 5.2 g
Cholesterol: 23 mg