Pan-Fried Arepas with Black Bean and Queso Filling

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Golden cornmeal arepas stuffed with savory black beans and melty cheese, a beloved Venezuelan comfort food. This Latin American-inspired street-food recipe (vegetarian), ready in about 30 minutes, pairs warm water, salt, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 white cornmeal (Harina P.A.N.)
• 1 1/4 cups warm water
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 cup canned black beans, drained and rinsed
• 1 cup shredded queso blanco or mozzarella cheese
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a large bowl, combine 2 cups precooked white cornmeal, 1 tsp salt, and gradually add 1 1/4 cups warm water while stirring with your hand until a soft, pliable dough forms; let rest for 5 minutes.
2. Step 2: Divide the dough into 6 equal portions and shape each into a 4-inch diameter, 1/2-inch thick patty.
3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Fry the arepas for about 5 minutes on each side, until golden brown and crispy on the outside.
4. Step 4: While the arepas cook, mix 1 cup drained black beans with 1/2 tsp ground cumin, 1/4 tsp black pepper, and 2 tbsp chopped fresh cilantro in a bowl.
5. Step 5: After frying, carefully slice each arepa horizontally to create a pocket, then stuff with a generous 2-3 tbsp black bean mixture and 2 tbsp shredded queso blanco cheese.
6. Step 6: Return the stuffed arepas to the skillet for 2 minutes on low heat to warm the filling and melt the cheese, then serve hot.