Pan-Seared Arepa Cakes with Black Bean and Queso Fresco Filling

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Golden cornmeal arepas stuffed with savory black beans and crumbly queso fresco, pan-seared to a crunchy exterior and soft interior. This Latin American-inspired street-food recipe (vegetarian), ready in about 30 minutes, layers precooked white cornmeal (masa harina), 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 250 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.

Ingredients

• 2 cups precooked white cornmeal (masa harina)
• 1 1/2 cups warm water
• 1 tsp salt
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup queso fresco, crumbled
• 3 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 cups precooked white cornmeal, 1 tsp salt, and gradually stir in 1 1/2 cups warm water until a soft dough forms; let rest for 5 minutes.
2. Step 2: Stir 1 cup cooked black beans with 1/2 tsp ground cumin and 1/4 tsp ground black pepper in a small bowl.
3. Step 3: Divide dough into 6 equal portions. Flatten one portion into a 4-inch disk, place 2 tbsp black bean mixture and 2 tbsp crumbled queso fresco in the center, then cover with another flattened dough disk and seal edges tightly to form a stuffed arepa.
4. Step 4: Heat 3 tbsp vegetable oil in a nonstick skillet over medium heat. Add the stuffed arepas and cook for 4-5 minutes per side until golden brown and crisp on the outside.
5. Step 5: Transfer to a paper towel-lined plate to drain excess oil, then serve warm.