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colombian

Stuffed Arepa with Black Beans, Plantain, and Fresh Cheese

This dish pairs plain arepa with cooked black beans, drained, ripe plantain, thinly sliced and fresh white cheese, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
92 g Carbohydrates
24 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 65g plain arepa (pre-cooked and ready to heat) 179 kcal
  • 107g cooked black beans, drained 141 kcal
  • 83g ripe plantain, thinly sliced 120 kcal
  • 36g fresh white cheese, crumbled 145 kcal
  • 7g vegetable oil 62 kcal
  • 0.3 tsp (1g) ground cumin 2 kcal
  • 0.3 tsp (1g) salt 0 kcal
  • 0.15 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. plain arepa (pre-cooked and ready to heat)
    Heat a nonstick skillet over medium heat. Toast the arepa 2 minutes per side until hot.
  2. cooked black beansground cuminsalt
    In a small pan, warm beans with cumin and a pinch of salt; mash lightly to make them spreadable.
  3. plain arepa (pre-cooked and ready to heat)ripe plantainvegetable oil
    In the same pan, heat oil and saute plantain slices 5 to 7 minutes until browned and tender.
  4. plain arepa (pre-cooked and ready to heat)cooked black beansripe plantainfresh white cheese
    Split the arepa open. Spread mashed beans inside, add plantain, then top with crumbled cheese.
  5. plain arepa (pre-cooked and ready to heat)fresh white cheese
    Return the stuffed arepa to the skillet, cover, and cook 2 minutes so the cheese warms. Serve hot.

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