Arepas with Black Beans

These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.

  • 1 c masarepa
  • 1 c warm water
  • 1/4 tsp salt
  • Avocado oil
  • 1 poblano, diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 1 15 oz can black beans, rinsed
  • 1 c fire roasted tomatoes with chilies
  • 1/4 c cilantro, minced
  • 2 limes, quartered
  • 1/4 c cotija, crumbled

Combine the

Masarepa, water and salt and mix till smooth.

  • Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
  • Top arepas with beans, cilantro and cheese.
  • Serves 4. 12 WW PP.

    Pantry Tacos

    This recipe for tacos literally came from what I had on the shelf! These are vegan if you use vegan cheese.

    • 1 can fire roasted tomatoes
    • 1 can black beans, drained
    • 1 can fire roasted chilies
    • Olives
    • Sliced avocado
    • Sliced red onion
    • Cheese of choose
    • Tortillas, warmed
    • Hot sauce

    In a medium pot, combine tomatoes, beans and chilies and cook over medium heat for 15 – 20 minutes, until it thickens – mashing the beans a little.

    Scoop into tortillas and top with remaining ingredients.

    Serves 4.