Vegan Arepa with Black Beans – 100% Plant-Based and Delicious

You don’t need meat or dairy to enjoy an incredible arepa. This fully vegan recipe is packed with seasoned black beans, creamy avocado, and fresh pico de gallo — colorful, satisfying, and ready in under 30 minutes.

Ingredients

• 2 cups masarepa
• 2½ cups warm water
• 1 tsp salt
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 garlic clove, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 2 ripe avocados, sliced
• Juice of 1 lime
• Fresh pico de gallo or salsa
• Fresh cilantro for garnish
• Salt and pepper to taste

Step-by-Step Instructions

1. Combine masarepa, warm water, salt, and olive oil. Knead for 2 minutes into a smooth dough. Let rest 5 minutes.
2. Shape into 8 discs about ½ inch thick.
3. Cook on your arepa maker for 7–8 minutes until golden.
4. Heat a small pan over medium heat. Add a splash of oil, then sauté garlic for 30 seconds.
5. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, lightly mashing about a quarter of the beans to create a creamy texture.
6. Season avocado slices with lime juice and a pinch of salt.
7. Open each arepa and fill with the seasoned black beans, avocado slices, pico de gallo, and fresh cilantro.
8. Finish with a squeeze of lime and serve.

Pro Tips

• Add nutritional yeast to the bean filling for a cheesy, umami boost — fully vegan.
• Pickled jalapeños or your favorite hot sauce add a great kick.
• The bean filling gets even better overnight — make it ahead.
• For extra protein, add pan-fried tofu or tempeh crumbles to the filling.