Pan-Fried Arepas with Black Beans and Queso

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Golden pan-fried Venezuelan arepas stuffed with savory black beans and crumbly queso fresco make a satisfying and hearty meal. This Latin American-inspired street-food recipe (vegetarian), ready in about 30 minutes, pairs pre-cooked white cornmeal (arepa flour), warm water, salt 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 pre-cooked white cornmeal (arepa flour)
• 1 1/2 cups warm water
• 1 tsp salt
• 1/4 cup vegetable oil
• 1 cup canned black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1 cup queso fresco, crumbled
• 2 tbsp fresh cilantro, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups pre-cooked white cornmeal, 1 tsp salt, and gradually add 1 1/2 cups warm water, stirring with your hand until a soft dough forms; let rest for 5 minutes until hydrated and pliable.
2. Step 2: Divide the dough into 6 equal balls, then flatten each into a 4-inch disc about 1/2-inch thick.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the discs for 4-5 minutes per side until golden brown and crisp on the outside.
4. Step 4: Meanwhile, in a small saucepan, combine 1 cup black beans with 1/2 tsp ground cumin and 1/4 tsp garlic powder; warm over low heat for 5 minutes, stirring occasionally until fragrant.
5. Step 5: Slice each arepa horizontally without cutting all the way through to create a pocket; stuff with 2 tbsp of the warm black beans, 2 tbsp crumbled queso fresco, and sprinkle with chopped cilantro.
6. Step 6: Serve immediately while the arepas are warm and the cheese slightly melts.