Pan-Fried Arepas with Black Bean and Cheese Filling

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Golden arepas stuffed with savory black beans and melted cheese, perfect for a hearty Venezuelan-inspired meal. This Latin American-inspired recipe (vegetarian), ready in about 35 minutes, turns precooked cornmeal (masarepa), warm water, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups precooked cornmeal (masarepa)
• 1 1/4 cups warm water
• 1 tsp salt
• 1/4 cup vegetable oil
• 1 cup black beans, cooked and drained
• 1 cup shredded mozzarella cheese
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a large bowl, combine 2 cups precooked cornmeal (masarepa), 1 tsp salt, and gradually mix in 1 1/4 cups warm water. Stir with a spoon until dough forms, then knead with hands for 3-4 minutes until smooth and no lumps remain. Let rest for 5 minutes.
2. Step 2: Divide dough into 6 equal portions, shaping each into a flat round about 4 inches in diameter and 1/2 inch thick.
3. Step 3: Heat 1/4 cup vegetable oil in a large non-stick skillet over medium heat until shimmering. Fry each arepa for 5-6 minutes per side until golden brown and crisp on the outside, adjusting heat as necessary.
4. Step 4: While arepas cook, mix 1 cup cooked black beans with 1/2 tsp ground cumin, 1/4 tsp garlic powder, and 2 tbsp chopped fresh cilantro in a bowl.
5. Step 5: Slice each cooked arepa halfway through horizontally to create a pocket. Stuff with 2-3 tbsp of the black bean mixture and 2 tbsp shredded mozzarella cheese.
6. Step 6: Return stuffed arepas to skillet, cover with a lid, and cook over low heat for 3-4 minutes until cheese melts and filling is warmed through.