Vegan Arepas | Black beans, Plantain and Guacamole

Arepas are a staple of Latin American cuisine, especially in Venezuela and Colombia. These delicious cornflour patties can be filled with a wide variety of ingredients, making them an excellent choice for anyone looking for a customizable and hearty meal. Today, we’re making vegan arepas featuring black beans, creamy avocado, and sweet caramelized plantains, a perfect balance of flavors and textures.

What Are Arepas?

Arepas are round, flat cornflour patties that are grilled, baked, or fried and then split open to be filled with various ingredients.

They are naturally gluten-free, as they are made from pre-cooked corn flour, known as masarepa. There is a specific type of flour specifically made for arepas called Harina P.A.N. The result is a slightly crispy exterior with a soft and chewy inside, ready to be stuffed with delicious fillings.

Traditionally, arepas are enjoyed with cheese, meats, or eggs, but the beauty of it is that you can choose the fillings. So they can easily be made vegan by using plant-based fillings.

The combination of black beans, avocado, and plantains creates a meal that is not only packed with flavor but also rich in nutrients.

What you need to make arepas

• Arepa flour (Harina P.A.N. corn flour): Also known as masarepa, this pre-cooked cornmeal is essential for making authentic arepas. You can find it online or in latin american stores. You cannot use regular corn flour.
• Avocado: A creaminess and rich addition.
• Lime or lemon: Provides a fresh, tangy contrast to the richness of the avocado and sweetness of the plantains.
• Black beans: A great source of plant-based protein and fiber. If black beans are unavailable, pinto beans or red kidney beans can be used instead.
• Onion: Adds depth and sweetness to the black bean mixture. Shallots or green onions can be used as substitutes.
• Plantain: Provides natural sweetness and caramelizes beautifully when fried.
• Oil: Used for cooking the arepas and frying the plantains. You can use vegetable oil, or avocado oil.

Why You’ll Love These Arepas

• 100% Plant-Based: These arepas are completely vegan, making them a great choice for anyone following a plant-based diet.
• Gluten-Free: Made from cornmeal, they are naturally gluten-free.
• Nutrient-Dense: Black beans provide plant-based protein and fiber, avocado adds healthy fats, and plantains contribute natural sweetness.
• Easy to Make: The arepa dough comes together quickly, and the fillings are simple to prepare.
• Customizable: You can switch up the fillings to suit your taste or use whatever you have on hand.

Vegan Arepas Step By Step Instructions

Prepare the arepa dough

In a large mixing bowl, combine the Harina Pan flour and salt. Gradually add warm water while mixing with your hands or a spoon to incorporate the flour.

Knead the dough for about 2 minutes until incorporated and not too sticky. The texture will be still quite soft. Let the dough rest for 5 minutes to fully absorb the moisture.

Shape and Cook the Arepas

Divide the dough into 5 equal portions and roll them into balls.

Flatten each ball into a disc about 10 cm (4 inches) in diameter and 1 cm (½ inch) thick.

Heat a pan over medium heat and lightly grease it with oil.

Place the arepas in the pan and cook for about 5 minutes per side, until golden brown and slightly crispy.

Remove from the heat and let them cool a little.

Fillings

Prepare the Plantains

Peel the plantain and slice it into 0.5 cm (¼ inch) thick rounds. Heat oil in a pan over medium heat. The ones in the pictures were more unripe more towards the green, but I recommend yellow ripe plantains that are soft and slightly sweet.

Add the plantain slices and cook for 3-4 minutes per side, until golden brown and caramelized. Remove from the pan and set aside on a plate lined with paper towels to absorb excess oil.

Prepare the Black Beans

Heat some more oil where you cooked the plantains over medium heat.

Add the chopped onion and sauté for 5-8 minutes, stirring occasionally, until softened and starting to brown.

Add the drained black beans along with half of the reserved liquid from the can.

Let the beans simmer for 5 minutes

Stir in the paprika, garlic powder, and salt.

Mash some of them with a fork or potato masher for a creamy texture while leaving some whole.

Make the Guacamole

In a small bowl, mash the avocado with a fork until mostly smooth. Mix in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

Assemble the Arepas

Once the arepa are a bit cooler, using a serrated or bread knife, carefully slice them in half like a sandwich bun.

Open each arepa and spread a layer of guacamole on the bottom half.

Add a generous scoop of black beans on top.

Place a few slices of fried plantains over the beans.

Close the arepa and enjoy warm!

Storage Instructions

Arepas: Store leftover arepas in an airtight container in the fridge for up to 5 days. To reheat, warm them in a dry pan or oven at 180°C (350°F) for a few minutes until crispy.

Black Beans: Store the cooked black beans in a sealed container in the fridge for up to 4 days. Reheat in a pan with a splash of water or oil.

Fried Plantains: Best eaten fresh, but you can store them in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer until warm.

Guacamole: Since avocado browns quickly, store guacamole in an airtight container, sprinkle with lemon juice and cover with plastic wrap pressed directly onto the surface to minimize oxidation. Keep in the fridge for up to 1 day.

DID YOU MAKE THIS RECIPE?

If you try these arepas, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!