Printed September 13, 2026
Brazilian-Inspired Black Bean and Cheese Arepas
These gluten-free corn cakes require just three ingredients for the dough and come together without any special equipment. Pan-fried to crispy perfection, they're stuffed with simple but satisfying fillings.
Ingredients
- 2 cups pre-cooked white or yellow cornmeal (masarepa or masa harina)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded mozzarella or cheese of choice
- 1/2 teaspoon cumin
- Oil for pan-frying
- Optional toppings: avocado, salsa, cilantro, lime
Preparation
Arepas are a cornerstone of Venezuelan and Colombian cooking, but they're remarkably simple to prepare at home. The dough requires no kneading, no rising, and no gluten development—just mix and shape.
Preparation
- In a large bowl, combine cornmeal and salt. Add warm water gradually, mixing with your hands until you have a soft dough that holds together but isn't sticky. Let rest for 5 minutes.
- Meanwhile, roughly mash black beans with a fork, leaving some beans whole. Mix in cumin.
- Divide dough into 6-8 portions. Roll each into a ball, then flatten into a disc about 1/2-inch thick and 4 inches across.
- Heat a thin layer of oil in a large skillet over medium heat.
- Cook arepas for 5-6 minutes per side until golden brown and slightly crispy. They should sound hollow when tapped.
- Split each arepa horizontally like a pita pocket while still warm.
- Fill with black beans and cheese. The heat of the arepa will melt the cheese.
- Add additional toppings as desired and serve immediately.
The Joy of Simplicity
Arepa dough is incredibly forgiving. If it's too dry, add more water. Too wet, add more cornmeal. The dough won't overwork or toughen like wheat-based doughs. Pre-cooked cornmeal (look for brands like P.A.N. or Maseca) is already cooked, so you're really just hydrating and shaping it. The filling possibilities are endless—use whatever leftover proteins or vegetables you have.
