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Greatest plates · Main
Peruvian Arepas with Black Beans, Avocado and Queso Fresco
Golden pan-cooked maize arepas split and stuffed with cumin-spiced black beans, soft scrambled egg, creamy avocado and crumbly white cheese. A hearty Andean-style breakfast that lands over 20 g of protein per serve thanks to the beans, eggs and queso fresco.
Serves 4Prep 20 minCook 25 minblack beans & eggs
Containsdairy · egg
Protein 16%Carbs 48%Fat 36%
About 999 kcal a serve — 41 g protein, 123 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the dough
doughCombine the masarepa and salt, then pour in the warm water. Stir with a spoon, then knead by hand for 2-3 minutes into a smooth, soft dough that holds together without cracking. Rest 5 minutes; if it feels dry, work in a little more water.
In the bowlArepa dough →
knead 2-3 min, rest 5 min
Shape the arepas
shapeDivide the dough into 8 balls and flatten each into a disc about 1 cm thick and 8 cm across, smoothing any cracks at the edges with damp fingers.
8 discs, 1 cm thick
Cook the arepas
cookHeat 1 tbsp olive oil in a large frying pan over medium heat. Cook the arepas in batches for 5-6 minutes each side until deep golden with a crisp crust and cooked through. Set aside and keep warm.
In the panCooking arepas →
medium, 5-6 min each side
Start the beans
beansWipe the pan, add 1 tbsp olive oil and cook the red onion and garlic over medium heat for 3-4 minutes until soft. Stir in the cumin for 30 seconds until fragrant.
In the panBean base →
medium, 3-4 min
Warm the beans
beansAdd the drained black beans and a splash of water. Cook for 5 minutes, lightly mashing about a third of them for a creamy texture. Season to taste and set aside.
In the panBeans →
5 min, part-mash
Scramble the eggs
eggsHeat the last 1 tbsp olive oil in the pan over medium-low heat. Pour in the beaten eggs and gently fold for 1-2 minutes until softly set. Remove from heat.
In the panEggs →
medium-low, 1-2 min
Fill and serve
serveSplit each warm arepa most of the way through. Stuff with warm black beans, soft scrambled egg, sliced avocado and crumbled queso fresco. Squeeze over lime, scatter with coriander and serve two arepas per person.
On the plateAssembly →
2 arepas per serve
Cook's noteMasarepa (look for brands labelled 'harina de maíz precocida') is essential — regular cornmeal or polenta won't work. Queso fresco can be swapped for a mild feta. Make the arepas ahead and reheat in a dry pan.
Estimated per serve
999 kcal · 41 g protein · 123 g carbs · 40 g fatestimates, within ~10%
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