Pan-Seared Arepas with Black Bean and Avocado Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden pan-seared Venezuelan arepas stuffed with a vibrant black bean and avocado salsa, offering a satisfying blend of crispy crust and creamy filling. This Latin American-inspired street-food recipe (vegetarian, gluten free), ready in about 30 minutes, pairs precooked cornmeal (harina PAN), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (harina PAN)
• 1 1/2 cups warm water
• 1 tsp salt
• 1 cup black beans, cooked and drained
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups precooked cornmeal, 1 tsp salt, and gradually add 1 1/2 cups warm water, stirring with your hands 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 2 tbsp olive oil in a non-stick skillet over medium heat. Cook the arepas for 5-6 minutes per side until they develop a golden, crispy crust and sound hollow when tapped.
4. Step 4: While arepas cook, mix 1 cup cooked black beans, 1 diced ripe avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1 tbsp olive oil in a bowl; gently toss to combine.
5. Step 5: Slice each arepa halfway through horizontally and stuff generously with the black bean and avocado salsa before serving warm.