Pan-Seared Arepa Cakes with Black Bean and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-seared arepas served with a fresh black bean and avocado salad, a simple homage to Colombian street food from Santa Marta. This latin american-inspired vegetarian ready in about 30 minutes layers precooked cornmeal (masarepa), warm water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Prep: 15 min Cook: 15 min Serves 6 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 cups precooked cornmeal (masarepa), 1 teaspoon salt, and gradually add 1 1/2 cups warm water, mixing until a soft 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 tablespoons vegetable oil in a large skillet over medium heat. Add the arepa patties and cook for 4-5 minutes on each side until golden brown and crisp on the outside.
  4. Step 4: In a separate bowl, mix 1 1/2 cups cooked black beans, 1 cup diced ripe avocado, 1/2 cup chopped cherry tomatoes, 1/4 cup chopped red onion, 2 tablespoons fresh lime juice, 3 tablespoons chopped fresh cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.
  5. Step 5: Serve the warm arepa cakes topped or sided with the black bean and avocado salad for a vibrant, hearty dish perfect for any time of day.

Frequently asked questions

How long does Pan-Seared Arepa Cakes with Black Bean and Avocado Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Seared Arepa Cakes with Black Bean and Avocado Salad?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Seared Arepa Cakes with Black Bean and Avocado Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Arepa Cakes with Black Bean and Avocado Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Arepa Cakes with Black Bean and Avocado Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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