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Venezuelan Arepas with Black Beans and Black Bean, Rice and Cheese Taquitos

AREPAS WITH BLACK BEANS

INGREDIENTS:

FOR THE CORNMEAL AREPAS:

1 cup masarepa (precooked cornmeal)

1 cup warm water

1/4 tsp. salt

2 to 3 Tbs. corn oil divided

FOR THE FILLING

1 Tbs. corn oil

1 large poblano pepper diced

1 medium to large yellow onion diced

2 cloves garlic minced

1/2 tsp. ground cumin

1 can diced fire-roasted tomatoes

1 can black beans drained and rinsed

1/4 cup cilantro or flat leaf parsley

INSTRUCTIONS FOR CORNMEAL PATTIES

  1.  Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. When oven is preheated put baking sheet in to preheat
  4. Combine masarepa, warm water and salt.  Kneed until it comes together and doesn’t have lumps.  If it isn’t moist, add a little more warm water. Let the dough rest for 5 min.
  5. Divide the dough into six parts and form each part into a ball, then working with the palms of your hands flatten each ball into a disc that’s about 4 in. in diameter.
  6. Heat 1 Tbs of oil in a large skillet over medium high heat until shimmering.
  7. Add one or two of the flat discs to the skillet and cook on each side 4-5 min. then place on baking sheet, repeat with remaining discs adding more oil to the skillet as needed
  8. Place baking sheet with 6 partially cooked discs in the oven for 15 min. turning over halfway through.
  9. Remove from oven

INSTRUCTIONS FOR FILLING/TOPPING

  1.  Heat 1 Tbs. corn oil in skillet until shimmering
  2. Add onion and poblano pepper to skillet and cook until onion is soft and golden
  3. Add garlic, cumin and 1/4 tsp salt to skillet and cook until fragrant – about 30 seconds
  4. Add tomatoes with their juice and black beans and bring to a simmer
  5. Reduce heat and simmer until thickened, about 15 min
  6. Remove from heat and add parsley or cilantro

ASSEMBLY

If arepas puffed up in oven you can split them open and serve filling inside.  Otherwise serve vegetable/bean mixture over the arepa.  Serve with lime and/or feta cheese

BLACK BEAN AND CHEESE TAQUITOS

INGREDIENTS:

1 can black beans drained and rinsed

2 cups cooked rice

1 cup defrosted corn kernels

1 1/2 cup shredded cheddar cheese divided

5 or 6 tortillas

INSTRUCTIONS

  1. Preheat oven 350 degrees
  2. Combine black beans, cooked rice corn and 1 cup of shredded cheddar cheese in a large bowl
  3. Divide mixture among tortillas, roll the tortillas up around the filling and place in a 9 X 12 baking sheet
  4. Sprinkle with remaining 1/2 cup of cheddar
  5. Cook for 15 – 20 minutes until warmed through and cheese is melted

Serve with salsa and/or sour cream (both optional)

 

 

 

 

 

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