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Vegan Arepas with Black Beans and Avocado

Description

Savory corn cakes filled with a hearty mixture of black beans and avocado, seasoned with cilantro and lime.

Cuisine: Venezuela
Servings: 4

Ingredients

  • 2 cups masarepa (pre-cooked cornmeal)
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 can (15 ounces/425 g) black beans, rinsed and drained
  • 1/2 avocado, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine masarepa, warm water, salt, and olive oil. Mix well and let rest for 5 minutes.
  2. Form dough into 8 balls and flatten each into a 1/2-inch thick patty.
  3. Heat a skillet over medium heat. Cook arepas for 5-7 minutes per side, or until golden brown.
  4. While arepas are cooking, combine black beans, avocado, onion, cilantro, lime juice, salt, and pepper in a bowl.
  5. Cut a slit in the side of each arepa and stuff with black bean mixture.

Suggested Drinks

Polar Pilsen: A light Venezuelan lager with a crisp and refreshing flavor that complements the savory arepas.

Sauvignon Blanc: The citrusy notes and acidity of Sauvignon Blanc cut through the richness of the black beans and avocado, while enhancing the fresh flavors.

Non-Alcoholic Option

Papelón con Limón (Brown Sugar Limeade): A refreshing and slightly sweet Venezuelan drink made with panela (unrefined cane sugar), lime juice, and water, it complements the savory flavors of the arepas.