Seedy Arepas With Black Beans and Avocado

Name: Arepas With Black Beans and Avocado
Yield: Makes 4
Ingredients: ¾ cup raw sunflower and/or pumpkin seeds (pepitas); 1½ cups arepa flour; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 4 Tbsp. extra-virgin olive oil, divided; 1 serrano chile; 1 avocado; 1 cup cilantro leaves with tender stems, divided; 1 lime; ¼ tsp. chili powder; 1 15.5-oz. can black beans, drained, rinsed; ½ cup crumbled queso fresco (optional)

By Sarah Jampel

October 15, 2019

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Photo by Laura Murray, Food Styling by Kat Boytsova

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour (precooked corn flour) and water. Yes, you will need to seek out arepa flour (Goya and PAN are widely available). Both white and yellow will work, but keep in mind that yellow typically requires a bit more water to become properly hydrated.

Recipe notes

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