Sweet & Smoky Black Bean Chili Stuffed Arepas

Name: Sweet & Smoky Black Bean Chili Stuffed Arepas
Prep time: 20M
Total time: 55M
Yield: 10 Servings
Cuisine: South America
Ingredients: 1 tbsp. Extra Virgin Olive Oil; ½ cup chopped green bell pepper; ½ cup chopped yellow onion; 2 tsp. Minced Garlic; 1 lb. lean ground beef; Adobo All-Purpose Seasoning with Pepper; 2 cans Black Beans; 2 cans Tomato Sauce; 2 tbsp. Chipotle Peppers in Adobo Sauce; 3 cups Masarepa – Pre-Cooked White Corn Meal; 3 cups warm water; ¼ cup unsalted butter, melted, plus more for coating skillet; 2 tsp. Sea Salt; 1 cup Quesadilla Shredded Cheese; 1 cup pickled red onions; 1 avocado, halved, peeled, pitted and sliced

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If you’re looking for something different, comforting, and delicious, these Sweet & Smoky Bean Chili Stuffed Arepas are for you. A fusion of two favorites: traditional arepas with classic chili. They’re prepared with GOYA® <a href="https://www.goya.com/en/products/masarepa-pre-cooked-white-corn-meal/">Masarepa – Pre-cooked White Corn Meal</a>, leaving them golden and crispy on the outside and tender on the inside. The filling combines GOYA® <a href="https://www.goya.com/en/products/black-beans-can/">Black Beans</a> with an extra touch of flavor from GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a> and GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a>. To serve, pair with avocado, pickled red onions, and cheese. They’re the perfect snack for any occasion!

Total Time

55m

Prep Time:20m

Cook Time:35m

Yields:10 Servings

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Ingredients

For chili:

1 tbsp.

GOYA® Extra Virgin Olive Oil

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½ cup

chopped green bell pepper

½ cup

chopped yellow onion

2 tsp.

GOYA® Minced Garlic

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1 lb.

lean ground beef

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

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2 cans
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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2 cans
(8 oz.)

GOYA® Tomato Sauce

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Find in-store

2 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

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For arepas and assembly:

3 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

Buy at Shop.goya.com

Find in-store

3 cups

warm water

¼ cup

unsalted butter, melted, plus more for coating skillet

2 tsp.

GOYA® Sea Salt

1 cup

GOYA® Quesadilla Shredded Cheese, or crumbled <a href="https://www.goya.com/en/products/queso-fresco/" aria-label="View recipe title 17" alt="https://www.goya.com/en/products/queso-fresco/" tabindex="0">GOYA® Queso Fresco</a> (optional)

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1 cup

pickled red onions

avocado, halved, peeled, pitted and sliced

Directions

Kitchen View

Step 1

For chili: Heat oil in medium pot over medium heat. Stir in bell pepper and onion, and cook until tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beef and cook, breaking up with spoon, until browned, about 6 to 8 minutes. Season with Adobo, to taste.

Step 2

Stir in beans, tomato sauce and chipotle peppers and bring to a boil. Reduce heat. Simmer until chili thickens and flavors develop, about 8 to 10 minutes. Season with additional Adobo, to taste. Keep warm over low heat.

Step 3

For arepas and assembly: In large bowl, combine Masarepa flour, water, butter and salt, mixing thoroughly. Let dough stand for 5 minutes. Divide dough into 10 balls. Using wet hands, flatten each ball into 3 1/2-inch disks (keep remaining balls covered so they don’t dry out).

Step 4

Heat a lightly buttered skillet over medium heat. Cook arepas in batches, until crisp and golden-brown, about 3 to 4 minutes per side.

Step 5

To serve, without slicing all the way through, cut arepas in half horizontally. Fill arepas evenly with chili, cheese, pickled red onions and avocados. Serve and enjoy.

How to Make Pickled Red Onions

Place 1 thinly sliced red onion in a large glass jar. In a medium saucepan, bring 3/4 cup water, 1/2 cup GOYA® Apple Cider Vinegar, 1 tbsp sugar, and 2 tsp GOYA® Salt to a boil over medium-high heat. Remove from heat once the sugar and salt have dissolved, about 1 minute. Pour the vinegar mixture over the onions, making sure they are completely covered. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

How to Make Pickled Red Onions

Place 1 thinly sliced red onion in a large glass jar. In a medium saucepan, bring 3/4 cup water, 1/2 cup GOYA® <a href="https://www.goya.com/en/products/apple-cider-vinegar/">Apple Cider Vinegar</a>, 1 tbsp sugar, and 2 tsp GOYA® <a href="https://www.goya.com/en/products/iodized-salt/">Salt</a> to a boil over medium-high heat. Remove from heat once the sugar and salt have dissolved, about 1 minute. Pour the vinegar mixture over the onions, making sure they are completely covered. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

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Recipe Tags

Sweet & Smoky Black Bean Chili Stuffed Arepas

Prep Time: 20m

Total time: 55m

Yields: 10 Servings

Ingredients

For chili:

1 tbsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped green bell pepper

½ cup

chopped yellow onion

2 tsp.

GOYA® Minced Garlic

1 lb.

lean ground beef

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 cans (15.5 oz.)

GOYA® Black Beans, drained and rinsed

2 cans (8 oz.)

GOYA® Tomato Sauce

2 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

For arepas and assembly:

3 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

3 cups

warm water

¼ cup

unsalted butter, melted, plus more for coating skillet

2 tsp.

GOYA® Sea Salt

1 cup

pickled red onions

avocado, halved, peeled, pitted and sliced

Directions

Step 1

Step 2

Step 3

Step 4

Heat a lightly buttered skillet over medium heat. Cook arepas in batches, until crisp and golden-brown, about 3 to 4 minutes per side.

Step 5

To serve, without slicing all the way through, cut arepas in half horizontally. Fill arepas evenly with chili, cheese, pickled red onions and avocados. Serve and enjoy.

Return

Kitchen View

Sweet & Smoky Black Bean Chili Stuffed Arepas

Prep Time: 20m

Total time: 55m

Yields: 10 Servings

Ingredients

For chili:

1 tbsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped green bell pepper

½ cup

chopped yellow onion

2 tsp.

GOYA® Minced Garlic

1 lb.

lean ground beef

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 cans (15.5 oz.)

GOYA® Black Beans, drained and rinsed

2 cans (8 oz.)

GOYA® Tomato Sauce

2 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

For arepas and assembly:

3 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

3 cups

warm water

¼ cup

unsalted butter, melted, plus more for coating skillet

2 tsp.

GOYA® Sea Salt

1 cup

pickled red onions

avocado, halved, peeled, pitted and sliced

Directions

Step 1

Step 2

Step 3

Step 4

Heat a lightly buttered skillet over medium heat. Cook arepas in batches, until crisp and golden-brown, about 3 to 4 minutes per side.

Step 5

To serve, without slicing all the way through, cut arepas in half horizontally. Fill arepas evenly with chili, cheese, pickled red onions and avocados. Serve and enjoy.

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Sweet & Smoky Black Bean Chili Stuffed Arepas

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Black Beans

Tomato Sauce

Chipotle Peppers in Adobo Sauce

Masarepa – Pre-Cooked White Corn Meal

Sea Salt

Quesadilla Shredded Cheese

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Sweet & Smoky Black Bean Chili Stuffed Arepas

Ingredients

Directions

Sweet & Smoky Black Bean Chili Stuffed Arepas

Ingredients

Directions

Reviews

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