These corncakes are a common style of flatbread in Colombia and Venezuela.
Our arepas filling is loaded with fragrant spices and vegetables to elevate the dish.
Stir until a smooth dough forms.
Heat 1 tablespoon oil in a large saucepan over medium-high heat.
Add poblano and onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
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.
Remove from heat and stir in cilantro and lime juice.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick.
Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat.
Repeat with the remaining 1 1/2 tablespoons oil and dough.
Top the arepas with some of the bean mixture and cheese.
Garnish with more cilantro and serve with lime wedges, if desired.
Tips
Tip: Masarepa, precooked cornmeal, can be found in well-stocked grocery stores.
Don’t swap in masa harina (used to make tortillas).
It won’t give the same light texture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
