Arepas with black beans on a plate, with a bowl of green sauce, a bowl of crumbled feta, a plate of unfilled arepas, spices | Hurry The Food Up

HP – Venezuelan Black Bean Arepas con Queso

Arepas with black beans on a plate, with a bowl of green sauce, a bowl of crumbled feta and spices | Hurry The Food Up

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Looking for new lunch ideas? Try our Venezuelan-inspired vegetarian arepas – cornmeal flatbreads with beans & feta!

Cuisine:Venezuelan

Diet: egg-free, gluten-free

Prep Time:10

Cook Time:15

Total Time:25

Servings:2 servings

Calories:636kcal

Author: Abril Macías

Ingredients

Arepas

⅔ cup cornmeal
1 ¼ tsp salt (divided)
⅓ cup vegetable broth
½ tsp onion powder
1 tsp oil

Filling

½ small white onion
1 tsp olive oil
1.5 cups black beans, cooked (~1 can, 15oz/425g)
½ tsp cumin, ground
½ tsp thyme, dried

Dip

1 small avocado (or ½ large avocado)
1 handful parsley, fresh (finely chopped)
1 tsp lemon juice
2 oz low fat feta cheese (queso fresco or cotija, crumbled)
cilantro/coriander, fresh (for serving)

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Instructions

Arepas:

In a medium bowl add the cornmeal, ½ tsp salt, ¼ cup of hot vegetable broth, onion powder and mix. You should get a soft pliable hydrated dough, if it’s too dry add a little extra broth. Mix until fully incorporated and allow to rest for 10 minutes.
⅔ cup cornmeal, ⅓ cup vegetable broth, ½ tsp onion powder, 1 ¼ tsp salt
Divide the dough in two and form two round patties (the arepas) that are about 1 cm (0.4 inch) thick.
In a large non-stick pan over high heat add 1 tsp of oil and the arepas. Cook over high heat until they are golden on both sides, then turn the heat to low and allow to continue cooking for about 3-4 minutes per side.
1 tsp olive oil

Filling:

Dice the onion and add to a nonstick pan with a small drizzle of oil. Cook at medium low heat until the onion becomes translucent.
½ small white onion, 1 tsp oil
Add the beans, cumin, thyme and ½ tsp of salt. Mix and cook for 3 minutes. Add black pepper per taste.
1.5 cups black beans, cooked, ½ tsp cumin, ground, ½ tsp thyme, dried

Dip:

Meanwhile, in a bowl add the avocado, parsley, ¼ tsp of salt, lemon juice and ¼ cup of water. Mash until smooth, if necessary add a little extra water.
1 small avocado, 1 handful parsley, fresh, 1 tsp lemon juice
Fill or top the arepas with black beans, green sauce, crumbled feta and cilantro leaves.
2 oz low fat feta cheese, cilantro/coriander, fresh

NOTES

Looking for more delicious lunches?

One Pan Meal Roasted Asparagus & Halloumi

Perfect Poke Vegan Tofu Sesame Poke Bowl

Groovy Grains Lentil Tabbouleh

Warming Bowl Vegan Pho

Super Sandwich Vegetarian Banh Mi

Nutrition

Nutrition Facts

HP – Venezuelan Black Bean Arepas con Queso

Amount per Serving

Calories

636

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1876

Potassium

1163

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

296

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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