Beef and Black Bean Arepas

beef and black bean arepas Entree Latin American
Beef and Black Bean Arepas
  • Prep 30 min
  • Total 30 min
  • Servings 10

This south american sandwich is a great alternative to a taco. The dough is simple to make once you find the right cornmeal. MORE+ LESS-

Updated October 31, 2014


cups masarepa
1 1/3
pound ground beef
bell peppers
cloves garlic
tablespoon cumin
teaspoon chili powder
tablespoons chipotle hot sauce
can black beans
oz. queso blanco
can diced tomato


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  • 1
    Mix the Masarepa with water according to the directions on the packaging. Each brand has slightly different ratios. Tips for finding Masarepa: Look with the Spanish or Mexican food. I have found it at many major grocery chains. There are a few different brands, but make sure it says Precocida or pre-cooked corn meal.
  • 2
    Make thin rounds out of the dough, about 1/3 inch thick. Cook in a dry cast iron skillet on medium/high until it is browned on both sides. Split with a fork, keeping half of the edge intact, making a pocket.
  • 3
    Meanwhile, cut the onions, peppers, garlic and chiles. Remove the seeds from the chiles if you dont want it to be as spicy.
  • 4
    Brown the ground beef and drain most of the oil. Remove from the pan and set aside. Cook the onions and peppers in some oil. Salt. When they start to brown, add the garlic and chiles. Add in the cooked beef and stir to coat everything. Next add the spices followed by the tomatoes and hot sauce. Rinse the beans and add. Simmer for 15 minutes to get the flavors all blended.
  • 5
    Fill the Arepas with the beef and bean filling and add some crumbled queso. Serve!

Nutrition Information

No nutrition information available for this recipe

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