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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupyellow masarepa (precooked cornmeal; see Tip)1cupwarm water½teaspoonsalt, divided4tablespoonscorn oil, divided1largepoblano, diced1smallonion, diced1clovegarlic, minced¼teaspoonground cumin1(15 ounce) canno-salt-added black beans, rinsed1(15 ounce) canno-salt-added diced tomatoes¼cupchopped fresh cilantro, plus more for garnish2tablespoonslime juice, plus lime wedges for serving¼cupcrumbled cotija cheese or queso fresco
Cook Mode(Keep screen awake)
Ingredients
1cupyellow masarepa (precooked cornmeal; see Tip)
1cupwarm water
½teaspoonsalt, divided
4tablespoonscorn oil, divided
1largepoblano, diced
1smallonion, diced
1clovegarlic, minced
¼teaspoonground cumin
1(15 ounce) canno-salt-added black beans, rinsed
1(15 ounce) canno-salt-added diced tomatoes
¼cupchopped fresh cilantro, plus more for garnish
2tablespoonslime juice, plus lime wedges for serving
¼cupcrumbled cotija cheese or queso fresco
DirectionsCombine masarepa, water and 1/4 teaspoon salt in a medium bowl. Stir until a smooth dough forms. Set aside.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 garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. 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. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. 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.TipsTip: 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.Originally appeared: EatingWell Magazine, December 2019
Directions
Combine masarepa, water and 1/4 teaspoon salt in a medium bowl. Stir until a smooth dough forms. Set aside.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 garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. 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. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. 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.TipsTip: 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.
Combine masarepa, water and 1/4 teaspoon salt in a medium bowl. Stir until a smooth dough forms. Set aside.
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 garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. 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. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. 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.
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)420Calories16gFat57gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
