Colombian Arepas with Black Beans & Queso Fresco
Arepas are golden cornmeal cakes that are crispy on the outside, soft on the inside, and endlessly versatile. Here they’re stuffed with seasoned black beans and salty cheese.
Ingredients
- 2 cups pre-cooked white corn flour (masarepa, such as P.A.N. brand)
- 2.5 cups warm water
- 1 teaspoon salt
- 1 tablespoon butter, softened
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1 clove garlic, minced
- 1 cup queso fresco, crumbled
- Fresh cilantro and avocado slices for serving
- Vegetable oil for cooking
Instructions
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1
Mix corn flour, salt, and warm water in a bowl. Let sit 5 minutes, then add softened butter and knead until the dough is smooth and doesn’t crack at the edges when pressed. If it cracks, add a bit more water.
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2
Divide dough into 8 balls. Flatten each into a disc about 1/2 inch thick and 3.5 inches across.
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3
Heat a thin layer of oil in a skillet or griddle over medium heat. Cook arepas for 5-6 minutes per side until a golden crust forms and they sound hollow when tapped.
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4
Meanwhile, warm black beans in a small pan with cumin, garlic, and a splash of water. Mash slightly.
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5
Split arepas open like a pita and stuff with black beans, crumbled queso fresco, cilantro, and avocado.
