Description
Delicious Latin-inspired arepas filled with carnitas, sweet potatoes, and black beans, topped with cotija cheese and optional sauces.
Ingredients
Units
Scale
For the Arepas:
- 2 cups precooked white or yellow cornmeal (arepa flour, such as PAN)
- 2 1/2 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil (plus more for cooking)
For the Filling:
- 2 cups cooked carnitas (shredded pork)
- 1–2 medium sweet potatoes, peeled and thinly sliced or cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup canned black beans, drained and rinsed
- 1/2 cup crumbled cotija or queso fresco
Instructions
- Make the Arepas: In a large bowl, mix the cornmeal and salt. Slowly add warm water, stirring until smooth and dough-like. Let it rest for 5 minutes. Form the dough into balls and flatten into disks. Cook on a skillet until golden.
- Prepare the Sweet Potatoes: Toss sweet potatoes in oil, salt, and pepper. Roast at 400°F for 20–25 minutes.
- Warm the Fillings: Reheat carnitas and warm black beans.
- Assemble the Arepas: Fill arepas with carnitas, sweet potatoes, and black beans. Top with cheese and optional sauce.
Notes
- Arepas are best served fresh but can be reheated.
- For a vegetarian version, substitute carnitas with jackfruit or mushrooms.
- Sweet potatoes can also be mashed and used as a creamy base inside the arepas.
Nutrition
- Serving Size: 1 arepa
- Calories: ~360
- Sugar: ~3 g
- Sodium: ~380 mg
- Fat: ~16 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~38 g
- Fiber: ~5 g
- Protein: ~15 g
- Cholesterol: ~30 mg
