Bean and Cheese Arepas

Creamy refried black beans with cotija cheese stuffed into a crispy corn arepas loaded with crispy lettuce, and fresh tomatoes and onions.

TIPS & TRICKS FOR THE BEST BEAN AND CHEESE AREPAS:

hot oil to fry: when frying the arepas you want to make sure your oil is really hot once you put it in. that way the arepas fry instead of absorbing all the oil resulting a dense and greasy end product. season immediately with salt once removed from the oil so that the salt sticks.

form the size you want: arepas have nothing to help it rise or expand. so form the disk to the size you want.

any kind of toppings: i kept this simple with a bean and cheese mix. this recipe works perfectly with shredded barbacoa beef, chicken, birria style or carne picada. top it with your favorite food truck style sauce like the classic green stuff or taqueria style red sauce and enjoy!

arepa dough: there are plenty or resources for arepas if you need to watch a video or look at some pictures. what you want from the dough is for it to be smooth and firm, not crumbly and also not wet. let your dough rest before form and frying.

SIMILAR INGREDIENTS TO:

  1. NOPALES (CACTUS) BREAKFAST TACOS
  2. GUAJILLO CHICKEN TACOS
  3. BARBACOA AND EGG SOPES

ENJOY THIS RECIPE WITH

  1. CARNITAS CRUNCHWRAP
  2. TAQUERIA STYLE RED SAUCE
  3. TACO TRUCK GREEN SAUCE

INGREDIENTS

REFRIED BLACK BEANS

  • 1Tb Lard
  • 16oz Black Beans, canned
  • 1 Poblano Pepper, minced
  • 1 Yellow Onion, minced
  • 1 Celery Stalk, minced
  • 5 Garlic Cloves, minced
  • 1Tb Chili Powder
  • 1tsp Cumin
  • 1tsp Black Pepper
  • 1Tb Garlic Powder
  • 1 tsp Oregano

AREPA DOUGH- Makes 6 large arepas

  1. 2c Masarepa Flour
  2. 2c Warm Water
  3. 1tsp Cayenne Pepper
  4. 1tsp Salt
  5. 2TB Lard
  6. Canola/ Lard- for frying

ADDITIONAL TOPPINGS

  • Shredded Lettuce
  • Roma Tomatoes, diced
  • Yellow Onions, diced
  • Cilantro, chopped
  • Cotija Cheese

DIRECTIONS

MAKE AREPA DOUGH: To make arepa dough combine warm water with salt, cayenne, lard and masarepa flour. Combine with your hand till dough is form. If dough is too dry add in warm water by the tablespoon till dough is smooth but not crumbly.

MAKE BEANS: To make beans heat lard in sizzling hot sauce pan. Add in poblanos, onions and garlic then sautΓ© for 3 minutes just until some color forms. Add in beans with the juice season generously with cumin, cayenne, black pepper, garlic, and salt then simmer for 30 minutes till beans are reduced and thickened. Mashing on occasion to help thicken the beans. Once done and at desired consistency adjust salt and pepper.

FRY DOUGH: Form arepa dough into for smoothed disk. Add lard and canola to a pan and bring up to medium high heat. Fry arepas on both sides till golden brown for 3 minutes a side. If they still aren’t cooked in the middle pop in the oven at 350F for 10 minutes. Season with salt fresh from the oil.

FILL: Once arepas are done slice in half just not all the way through. Add in 2Tb of beans, cotija cheese, lettuce, tomatoes and onions. Squeeze lime over the entire thing and enjoy

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