Spicy Black Bean and Cheese Stuffed Arepas

Store-bought frozen arepas are a genuine shortcut, and there is no shame in using them. Heat them up right and they come out crisp on the outside with that soft, steamy interior you want. The filling is where the flavour lives anyway: spiced black beans with onion, garlic, cumin, smoked paprika, and a hit of gochugaru for gentle Korean-inspired heat, all pulled together with a splash of coconut aminos and a touch of apple cider vinegar for brightness. Stuff it all in with melted cheese and you have a deeply satisfying weeknight meal in well under half an hour.

Ingredients

  • 6 arepas store-bought frozen arepas
  • 1 tbsp neutral oil
  • 1 (15 oz) can canned black beans, drained and rinsed
  • 3 cloves garlic cloves, minced
  • 1 small small yellow onion, finely diced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tbsp neutral oil
  • 4 oz queso blanco or mozzarella, grated or torn into small pieces
  • to taste fine salt
  • ¼ cup loosely packed fresh cilantro, roughly chopped

Instructions

  1. Finely dice the small yellow onion and mince the 3 garlic cloves. Set them aside together.
  2. Heat 1 tbsp (15 ml) neutral oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. The onion should smell sweet, not raw.
  3. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn't scorch.
  4. Tip in the drained and rinsed black beans, then add 1 tsp ground cumin, ½ tsp smoked paprika, 1 tsp gochugaru, and 1 tbsp (15 ml) coconut aminos. Stir everything together and reduce the heat to low. Simmer gently for 8 minutes, stirring now and then, until the beans have absorbed the spices and the liquid has thickened slightly. The mixture should look glossy and fragrant.
  5. While the beans simmer, start heating your frozen arepas. You have two good options. For a crispier result, heat a large skillet or cast-iron pan over medium heat, add 1 tbsp (15 ml) neutral oil, and cook the arepas for 4 to 5 minutes per side until the outside is golden and the arepa feels warm and slightly firm when you press the centre. For a hands-off approach, preheat your oven to 375°F (190°C) and bake the arepas directly on the oven rack for 12 to 15 minutes, flipping once halfway, until heated through. Cook them in batches if they don't all fit at once.
  6. Stir 1 tsp (5 ml) apple cider vinegar into the bean filling. Taste and adjust salt. Remove from heat.
  7. Using a sharp knife, cut a pocket into the side of each warm arepa like a pita, going about two-thirds of the way through. Stuff each one with a generous spoonful of warm bean filling and a portion of the grated or torn queso blanco (or mozzarella). Let the cheese melt from the heat of the beans for a minute or two before serving.
  8. Scatter the roughly chopped cilantro over the top if you're using it, and serve straight away.