Arepas with Black Beans, Rice, and Plantain
These Arepas with Black Beans, Rice, and Plantain are quick and easy to make, stuffed full of veggies and avocado, and bring a flavorful taste of South America into your kitchen!
Servings: 4 Servings
Ingredients
Arepas
- 1 ½ cups Masarepa must be Masarepa! There is no substitute!
- 1 ½ cups Warm water
- ¼ tsp Salt
Filling
- Avocado or olive oil for cooking
- 1-2 ripe plantains sliced
- 1 14.5 can Black beans or 1½ cup cooked black beans
- ½ cup rice dry
- ½ tsp chili powder
- ½ tsp cumin powder
- ¼ tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
For Serving
- Lettuce thinly sliced
- Red cabbage chopped
- Avocado or guacamole
- Salsa
- Hot sauce
Instructions
- In a large mixing bowl: combine Masarepa, salt, and warm water and mix well with your hands. Let it sit for 5 minutes.
- Meanwhile, cook ½ cup of dry rice according to package directions.
- Heat a drizzle of oil in a large skillet on low heat and place plantain strips on skillet. Be patient and don’t cook these too hot or they will burn! When plantain begins to brown then flip them. As soon as plantain is done cooking, remove from heat. Add a pinch of salt to the plantain.
- Use your hands to prepare the arepa patties to desired size, about 1/2-3/4” thick and 5” in length.
- Place arepa patties on another oiled skillet on medium heat. Cook each side until they begin to golden. Don't overcook or they'll get tough!
- While arepas are cooking, heat up beans in a small pot and stir in chili powder, cumin, onion powder, garlic powder, and salt. Cook until fully heated, about 5-10 minutes
- Cut cooked arepas in half for sandwich style, or slice one side to make a pocket, or serve open-faced. Fill or top with beans, rice, plantain, lettuce, and red cabbage. Top with avocado/guacamole and salsa. Enjoy!
Notes
*Arepas are best enjoyed fresh as they don't refrigerate and re-heat well!
*I like to add a little bit of vegan sour cream to mine for a creamy sweetness to compliment the spice of the salsa and hot sauce.