Venezuelan Arepas with Black Bean and Avocado Filling

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

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 6 Latin American cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Venezuelan Arepas with Black Bean and Avocado Filling take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Venezuelan Arepas with Black Bean and Avocado Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep warm water from drying out.

Can I substitute ingredients in Venezuelan Arepas with Black Bean and Avocado Filling?

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 Venezuelan Arepas with Black Bean and Avocado Filling 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 Venezuelan Arepas with Black Bean and Avocado Filling vegetarian?

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

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