Arepas de Queso with Black Bean & Avocado Filling

⏱ 35 min · Serves 4

Golden, crisp-edged corn cakes with a soft, cheesy middle, split open and stuffed with smoky black beans and creamy lime avocado. Ready in half an hour and endlessly snackable.

Per serving: 540 kcal · 17.0g protein · 68.0g carbs · 23.0g fat

Ingredients

• 2 cups (250g) masarepa (pre-cooked white corn flour)
• 2 1/2 cups (600ml) warm water
• 1 tsp fine salt
• 1 tsp sugar
• 100g mozzarella or queso fresco, coarsely grated
• 2 tbsp vegetable oil, for frying
• 1 x 400g tin black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 small red onion, finely diced
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 ripe avocado
• Juice of 1 lime
• Small handful coriander, chopped
• Salt and black pepper
• Hot sauce, to serve (optional)

Method

1. In a large bowl, stir the salt and sugar into the warm water. Sprinkle in the masarepa while whisking with your hand, then mix in the grated cheese. Let it rest 5 minutes to hydrate.
2. Knead the dough in the bowl for 2 minutes until smooth and soft like play-dough. If it cracks, wet your hands and knead in a splash more water.
3. Divide into 8 balls, then flatten each between damp palms into discs about 1cm thick and 9cm wide, smoothing any cracks at the edges.
4. Heat the vegetable oil in a large non-stick or cast iron pan over medium heat. Cook the arepas in batches for 5-6 minutes per side until deep golden with a firm crust that sounds hollow when tapped. Keep warm in a low oven.
5. Meanwhile, heat the olive oil in a small pan and soften the onion for 4 minutes. Add garlic, cumin and paprika, cook 30 seconds, then tip in the black beans with 3 tbsp water. Simmer 5 minutes, mashing about a third of the beans. Season well.
6. Mash the avocado with lime juice, coriander, salt and pepper.
7. Split each warm arepa most of the way through with a serrated knife, spoon in the beans, top with avocado and a dash of hot sauce. Eat immediately.