Black Bean and Cheese Arepas

Arepas are a beloved culinary delight hailing from Venezuela and Colombia, and these Black Bean and Cheese Arepas represent a flavorful twist on this traditional corn cake. Made with masarepa blanca (precooked corn flour), these corn cakes are shaped, browned, and then finished in the oven. The result is a delectably crispy exterior that encapsulates a soft and moist interior, perfect for embracing the rich and zesty black bean filling. A balance of textures and flavors, these arepas offer a culinary adventure that marries tradition with innovation.

MAKES 8, SERVES 4

INGREDIENTS:

• 2 cups (10 ounces) masarepa blanca
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2½ cups warm water
• ¼ cup vegetable oil

BLACK BEAN FILLING:

• 1 (15-ounce) can black beans, rinsed
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 2 tablespoons minced fresh cilantro
• 2 scallions, sliced thin
• 1 tablespoon lime juice
• ¼ teaspoon chili powder
• Salt and pepper

INSTRUCTIONS:

AREPAS:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees.
2. In a large bowl, whisk together masarepa blanca, salt, and baking powder. Gradually add warm water and stir until well combined.
3. Using about ⅓ cup of dough for each, shape eight 3-inch rounds of dough, each approximately ½ inch thick.
4. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 arepas and cook until golden on both sides, around 4 minutes per side.
5. Transfer the cooked arepas to a wire rack set in a rimmed baking sheet. Repeat the process with the remaining 2 tablespoons of oil and the remaining 4 arepas.
6. Bake the arepas on the wire rack for about 10 minutes, until they sound hollow when tapped on the bottom.

FILLING:

1. While the arepas are baking, use a potato masher or fork to mash the black beans in a bowl, leaving some beans partially broken.
2. Stir in shredded Monterey Jack cheese, minced cilantro, sliced scallions, lime juice, chili powder, and season with salt and pepper to taste.
3. Gently split the hot, baked arepas open using a fork.
4. Stuff each arepa with a generous 3 tablespoons of the black bean filling.

VARIATION: AVOCADO, TOMATO, AND BELL PEPPER AREPAS

• Omit black beans and cheese.
• Increase cilantro to ¼ cup, scallions to 4, lime juice to 3 tablespoons, and chili powder to ½ teaspoon.
• Add to the filling 2 halved and pitted avocados (1 chopped and 1 mashed), 2 tomatoes (cored and chopped into ½-inch pieces), and 1 yellow bell pepper (cut into ¼-inch pieces).

TIPS:

• When shaping the arepas, use about ⅓ cup of dough for each round and ensure they’re approximately ½ inch thick for even cooking and a satisfying texture.
• To achieve the characteristic crispy exterior, make sure the oil is shimmering before adding the arepas to the skillet for browning.
• While mashing the black beans for the filling, leaving some beans partially broken adds texture and visual appeal to the stuffing.
• If you’re reheating refrigerated or frozen arepas, use the oven to maintain their crispy texture. Increase the baking time slightly as needed.
• Customize the filling according to your taste preferences. Consider incorporating additional ingredients like avocado, tomato, and bell pepper for a refreshing twist.

Elevate your culinary experience with these scrumptious Black Bean and Cheese Arepas. Their crispy exterior, soft interior, and flavorful black bean filling create a harmonious blend that’s perfect for breakfast, brunch, or any meal of the day. Customize the fillings to suit your taste, and savor the delectable taste of Latin American cuisine.