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Dairy Free
Gluten Free

Spiced Beef & Bean Arepas

with Marinated Onions, Avocado & Cilantro Sauce

Cooking time

45 minutes

Servings

2 / 4

Calories

1116 /serving

While several different countries state their claim to the arepa, in the Goodfood test kitchen we have taken a bit of inspiration from them all and created our own mouthwatering version of this corn cake. We are topping our arepa with a perfectly seasoned sauté of ground beef and black beans, marinated red onion, and creamy avocado. We are drizzling a cooling cilantro vinaigrette over top and serving roasted plantain chips on the side. No matter the origin of this creation we guarantee happy customers around your dinner table!

We will send you:

  • 285g Ground beef
  • 1 Lime
  • 1 Red onion
  • 1 Avocado
  • 2 Plantains
  • 1 Bunch of cilantro
  • 15ml Apple cider vinegar
  • 540ml Black beans (canned)
  • 120g Masarepa
  • 6g Arepas spice blend (cumin, smoked paprika)
  • You will need:

    Large pan (nonstick if possible)
    Zester
    Strainer
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    41 g
    Saturated Fat
    9 g
    Sodium
    107 mg
    Total Carbs
    141 g
    Sugars
    18 g
    Protein
    56 g
    Fibres
    26 g
    Preparation
    a picture
    Prepare & roast the plantains
    Preheat the oven to 400°F. Using a knife, peel the plantains and cut into ½-inch-thick rounds. In a large bowl, toss the plantains with a generous drizzle of oil and season with S&P. On a lined sheet pan, arrange the seasoned plantains in a single layer. Roast in the oven, 20 to 25 minutes, or until tender and golden brown. Remove from the oven and let cool.
    a picture
    Mise en place
    While the plantains cook, peel, and halve the red onion; dice one half and thinly slice the other. In a small bowl, toss the sliced onion with the vinegar and a pinch of the spice blend. Zest and juice the lime. Drain and rinse the beans. Roughly chop the cilantro leaves and stems. Peel, pit and medium dice the avocado. Drizzle with a splash of the lime juice over the avocado to prevent browning.
    a picture
    Cook the beef & beans
    In a large pan (nonstick if possible), heat a generous drizzle of olive oil on medium-high. Add the diced onion and cook, stirring frequently, 2 to 3 minutes, until translucent. Add the ground beef and season with the remaining spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the drained beans; season with S&P and cook, 2 to 3 minutes, until heated through. Transfer to a bowl and set aside in a warm spot; reserve the pan.
    a picture
    Form & cook the arepas
    In a large bowl, with your hands, combine the masarepa, a big pinch of salt. Gradually add 1 cup of lukewarm water (double water for 4 portions). Stir until just combined (the dough should be damp and easy to shape). Using wet hands, divide the dough into 4 equal-sized balls (double for 4 portions). On a clean, dry work surface, carefully flatten into ¼-inch-thick rounds. In the reserved pan, heat a generous drizzle of olive oil on medium-high. Add the arepas and cook, 2 to 4 minutes per side, until golden brown.
    a picture
    Make the cilantro vinaigrette & serve
    In a small bowl, combine the chopped cilantro, lime zest, lime juice and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Divide the cooked arepas between your plates. Top with the beef and bean mixture, marinated onion, and avocado; drizzle with the cilantro sauce. Serve the roasted plantains chips, remaining cilantro vinaigrette, and any remaining beef mixture on the side. Bon appétit!