Arepas with Black Beans and Cheese
Golden corn arepas filled with seasoned black beans and sharp cheddar cheese.
- arepas
- arepas with black beans and cheese
- black beans
- breakfast
- brunch
- budget-friendly
- cheddar
- cheddar cheese
- colombian
- comfort food
- corn cakes
- dinner
- egg-free
- gluten-free
- griddled
- high-protein
- kid-friendly
- light meal
- lunch
- main course
- masarepa
- nut-free
- pantry staples
- quick
- shellfish-free
- south american
- soy-free
- stovetop
- stuffed arepas
- vegetarian
- venezuelan
- weeknight
- Cuisine
- Venezuelan-Colombian
Shopping options
Check ingredients to include themPackage used · most used first
Canned black beans, rinsed and drained · 2 Can
Kroger® Black Beans
97%
Details
Cabot Vermont Sharp Cheddar Cheese, grated · 6 Ounce
Cabot Creamery Vermont Sharp Cheddar Cheese Block
Sale
75%
Details
P.A.N. Pre-Cooked White Corn Meal · 2 Cup
P.A.N. Precooked White Cornmeal
32%
Details
Garlic cloves, minced · 2 Count
Garlic
Sale
20%
Details
Yellow onion, finely diced · 1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
Details
Olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Fine salt · 1.5 Teaspoon
Kroger® Salt
1%
Details
Water · 2.75 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- water-2 3/4 cups
- P.A.N. Pre-Cooked White Corn Meal-2 cups
- yellow onion-1 cup
- olive oil-2 tablespoons
- fine salt-1 1/2 teaspoons
- garlic cloves-2 cloves
- ground cumin-1 teaspoon
- canned black beans-2 cans
- Cabot Vermont Sharp Cheddar Cheese-6 oz
Dice the onion, mince the garlic, rinse and drain the black beans, and grate the Cabot sharp cheddar.
Keep fingers clear of the knife edge and box grater surface while prepping the onion, garlic, and cheese.
In a large bowl, combine 2 1/2 cups warm water with 1 teaspoon salt. Gradually stir in P.A.N. Pre-Cooked White Corn Meal until a soft dough forms, then let it rest for 5 minutes.
Divide the dough into 8 pieces and shape into 1/2-inch-thick patties. Smooth any cracked edges with damp fingers so the arepas hold together cleanly.
Heat a large skillet or griddle over medium heat and add 1 tablespoon olive oil. Cook the arepas for 5 to 6 minutes per side, until golden and firm.
Use caution around the hot skillet or griddle and turn arepas with a spatula to avoid burns.
While the arepas cook, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 4 minutes.
Keep the saucepan handle turned inward to reduce the risk of knocking it from the stovetop.
Stir in the garlic, cumin, and remaining 1/2 teaspoon salt; cook for 30 seconds until fragrant. Add the black beans and remaining 1/4 cup water, then simmer for 5 minutes and lightly mash some beans until thick but spoonable.
Simmer gently to reduce splattering from the hot bean mixture.
Carefully split the warm arepas partway through. Fill each with seasoned black beans and grated Cabot sharp cheddar, then serve while the cheese is slightly melted.
Use a knife carefully when splitting the hot arepas, and keep hands away from escaping steam.
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