Gluten-Free Beef and Black Bean Stuffed Arepas
Venezuelan-style corn cakes stuffed with a hearty filling of seasoned ground beef, black beans, and vegetables. The masarepa creates tender, pocket-like arepas perfect for holding the smoky chipotle-spiced beef mixture topped with crumbly queso blanco. This satisfying meal works well for casual dinners or weekend gatherings when you want something handheld and flavorful. The combination of cumin, chili powder, and chipotle sauce gives the filling a bold Tex-Mex twist on the traditional arepa.
Ingredients
- 3 cups masareparegular cornmealnot recommendedavailability
different texture
- 1 ⅓ pound ground beef
- 2 onions
- 2 bell peppers
- 5 chiles
- 5 cloves garlic
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 3 tablespoons chipotle hot sauce
- 1 can black beans
- 8 oz queso blancomonterey jack cheese1:1availabilityadds dairy
melts well
- 1 can diced tomato
Instructions
- 1
Mix masarepa with water according to package directions
- 2
Form dough into thin rounds about 1/3 inch thick
- 3
Cook rounds in dry cast iron skillet on medium-high heat until browned on both sides
- 4
Split arepas with fork keeping half of edge intact to make pocket
- 5
Cut onions, peppers, garlic and chiles, removing chile seeds if desired
- 6
Brown ground beef and drain most oil, remove from pan and set aside
- 7
Cook onions and peppers in oil with salt until they start to brown
- 8
Add garlic and chiles to vegetables
- 9
Return beef to pan and stir to coat everything
- 10
Add cumin, chili powder, then tomatoes and hot sauce
- 11
Rinse and add black beans
- 12
Simmer for 15 minutes to blend flavors
- 13
Fill arepas with beef and bean mixture
- 14
Top with crumbled queso blanco and serve
Tips
Look for masarepa in the Spanish or Mexican food aisle at major grocery chains. Make sure it says 'Precocida' or pre-cooked corn meal.
Remove chile seeds before cooking if you prefer less heat in the filling.
Split arepas carefully with a fork to create a pocket while keeping one edge intact for easier stuffing.
Good to Know
Refrigerate filled arepas up to 2 days. Store filling separately from arepas for best texture.
Make arepa rounds and filling separately up to 1 day ahead. Reheat filling and warm arepas before assembling.
Serve immediately while arepas are warm and filling is hot for best texture contrast.
Common Mistakes
Don't overfill arepas to avoid splitting the pockets
Drain beef well to prevent soggy arepas
Cook arepas until golden to avoid gummy texture
Substitutions
different texture
FAQ
Can I make arepas without a cast iron skillet?
Yes, use any heavy-bottomed pan or griddle. The key is even heat distribution for proper browning without burning.
How long do leftover arepas keep?
Store unfilled arepas up to 3 days refrigerated. Reheat in a dry pan or toaster before filling for best texture.
Can I freeze the beef filling?
Yes, freeze the cooled filling up to 3 months. Thaw overnight and reheat thoroughly before using to fill fresh arepas.