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Beef and Black Bean Arepas

The Food in my Beard By

Arepas are a South American bread--kind of a cross between cornbread and English muffins. They are really easy to make at home and the filling possibilities are endless! They are great plain with some butter, but I like to make hearty sandwiches with them.

These are filled with a thick beef and black bean chili and topped with some crumbly cheese. They went over really well this past Sunday watching football with my friends.

Some other tasty filling ideas:



Avocado Chicken Salad

The key to making arepas at home is finding masarepa. I have found it at many major grocery stores in the Mexican and Spanish aisle. There are a few different brands, but the key to knowing you have the right stuff is finding the word “precocida” or “pre-cooked” on the package. Masarepa is just pre-cooked cornmeal.

beef & black bean arepas

beef & black bean arepas

After the onions and peppers browned, the garlic and chiles went in next. I made this super spicy, but the recipe uses a little less heat. After this photo, I just added the meat, spices and beans.

The dough is really easy to make, you just follow the instructions on the package! It is just water and masarepa.

beef & black bean arepas

You need to make them nice and thin. Then just cook ‘em up!

beef & black bean arepas

Nice little treats!

beef & black bean arepas

As I mentioned, my friends were loving these watching football last weekend, it was a great handheld meal to eat around the TV.

Here's the recipe: Beef and Black Bean Arepas

Dan Whalen eats 7 arepas every day and blogs at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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