Arepas with Black Beans, Avocados and Cotija Cheese

Arepas with Black Beans, Avocados and Cotija Cheese

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  • For beans
  • 2 tbsp olive oil, plus 1 tsp, separated
  • 1/2 small sweet onion, minced
  • 2 cloves garlic, minced
  • 1/2 small jalapeno, minced
  • 1 tbsp cilantro stems, minced
  • 19 oz. can black beans
  • 1/4 tsp ground cumin
  • 1 tbsp cilantro leaves, minced
  • For arepas
  • 4 corn arepas, heated according to package instructions
  • 1 avocado, pitted and sliced
  • juice of 1 lime
  • cotija cheese
  • 2 tbsp cilantro leaves, roughly chopped


Heat olive oil in a saute pan over medium heat. Add onions and saute, until beginning to soften, about 2-3 minutes. Add garlic and jalapeno. Saute until the onions have turned translucent, another 2-3 minutes. Add cilantro stems, stir to combine and add black beans and ground cumin. Cook, stirring occasionally, about 3-4 minutes. Season to taste with kosher salt. Remove from heat, add cilantro leaves and stir to combine. Drizzle with 1 tsp olive oil.

Meanwhile, toss avocados with juice of 1 lime.

Serve beans with avocados, crumbled cotija cheese and cilantro leaves.