Vegetable Arepas
Crisp-on-the-outside, soft-in-the-centre arepas are filled with a warm vegetable sauté of roasted peppers, onions and cumin-spiced aromatics, layered with mashed black beans and melted cheese. Finished with a vibrant guasacaca sauce made from avocado, herbs and lime, this dish is hearty, colourful and deeply satisfying — a comforting, plant-forward take on a Latin American classic.
- 1 hour
- NOT TOO TRICKY
- 10-12 Portions
- SOY, MILK, GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 520 kcal Calories
- 18 g Protein
- 58 g Carbohydrates
- 24 g Fat
- 9 g Fibre
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| For the Arepas | |||
| Arepas flour | 4 cups | 800 g | |
| Baking powder | 2 tsp | 10 ml | |
| Salt | 2 tsp | 10 ml | |
| Water | 4 cups | 1000 ml | Warm, use as needed |
| For the Filling | |||
| Vegetable oil | 1 tbsp | 15 ml | |
| Onions | 1 cup | 85 g | Julienned |
| Garlic | 1 tbsp | 15 ml | Minced |
| Cumin | 1/4 tsp | 1.25 ml | Ground |
| Poblanos | 1/2 cup | 125 g | Roasted julienned |
| Red peppers | 1/2 cup | 125 g | Roasted, julienned |
| Cilantro | 1 tbsp | 15 ml | Chopped |
| Lime juice | As needed | ||
| Black beans | 2 cups | 400 g | Cooked, mashed, seasoned |
| Cheese | 1 cup | 200 g | Grated |
| For the Guasacaca sauce | |||
| Avocado | 1 each | Peeled, seeded | |
| Onion | 1/4 cup | 21 g | Roughly chopped |
| Green pepper | 1/4 cup | 21 g | Roughly chopped |
| Jalapeno or serrano | 1 each | Stemmed | |
| Garlic cloves | 1 each | ||
| Cilantro | 1/4 cup | 50 g | Leaves and stems, chopped |
| Parsley | 1/4 cup | 50 g | Leaves and stems, chopped |
| Vinegar | 2 tbsp | 30 ml | White |
| Lime juice | 1 tbsp | 15 ml | |
| Extra virgin olive oil | 1/4 cup | 62.5 ml | |
| Salt | As needed | ||
| Ground black pepper | As needed | ||
| Vegetable oil for frying | 2 qt | 950 ml | |
Method
- Combine the arepas flour, baking powder and salt in a mixer fitted with a paddle
- Add the water to the mixture until a smooth dough forms. Add more water as needed.
- Form the dough into 3-ounce balls. Flatten each ball into a disc about 3 inches in diameter and ½ inch thick. If the dough cracks along the edges, add more water to the mixture.
- Heat the vegetable oil to 350°F.
- Deep-fry the arepas until golden. They will float to the top of the oil when done. Drain excess oil using paper towels.
- Split the arepa in half.
- Spread black beans on the bottom half of the arepa, then add the cooked vegetables and cheese.
- Finish with a spoonful of guasacaca.
-
To make the filling:
- Heat a sauté pan over medium to high heat.
- Add the oil and onions and cook until slightly caramelized.
- Add the garlic and cumin and cook until aromatic.
- Add the peppers and sauté for a few minutes, until the flavours meld.
- Season with salt and pepper.
- Stir in the cilantro and lime juice.
- Heat the seasoned black beans in a small pot.
-
For the guasacaca:
- Combine the ingredients in a blender, except the oil, and process until smooth.
- Drizzle in the olive oil while blending until combined.
- Season with salt and pepper.
- Pro Tip: For a healthier alternative, arepas can be pan-fried or grilled.
