Venezuelan Arepas with Black Bean and Avocado Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Golden cornmeal arepas stuffed with creamy avocado and savory black beans for a satisfying handheld meal. This latin american-inspired vegetarian (vegetarian, gluten free) ready in about 40 minutes pairs pre-cooked cornmeal (masarepa), 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.

Ingredients

• 2 cups pre-cooked cornmeal (masarepa)
• 2 cups warm water
• 1 tsp salt
• 1 cup cooked, drained black beans
• 1 medium, diced ripe avocado
• 1 tbsp lime juice
• 2 tbsp chopped cilantro leaves
• 3 tbsp for frying olive oil
• 1/4 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups pre-cooked cornmeal with 1 tsp salt. Gradually add 2 cups warm water while mixing with your hands until a soft dough forms that holds shape but is not sticky.
2. Step 2: Divide dough into 6 equal portions and shape each into a 4-inch wide, 1/2-inch thick disc.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add arepas and cook for 5-6 minutes on each side until golden brown and a crust forms.
4. Step 4: Transfer arepas to a baking sheet and preheat oven to 350°F. Bake for 10 minutes to cook through.
5. Step 5: In a bowl, mash 1 medium diced ripe avocado with 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 cup cooked black beans, 1/4 tsp ground cumin, and 1/4 tsp black pepper. Mix gently to combine.
6. Step 6: Slice arepas halfway through horizontally and stuff with the black bean and avocado filling. Serve immediately for a warm, creamy texture contrast.