Pumpkin Arepas/ Arepas de Calabaza & Black Bean Salad

Last Updated on June 3, 2015 by Chef Mireille

Arepas are a South/Central American staple – griddle breads made of pre-cooked cornmeal flour. With Thanksgiving around the corner and pumpkins everywhere, I made this Thanksgiving inspired version of arepas. Paired with an easy black bean salad, it’s a healthy Vegetarian meal!

Pumpkin Arepas

Ingredients:
2 cups Arepa flour (masa/instant corn flour)
1 cup pumpkin, grated
1 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly grated nutmeg
oil, for frying

In a large bowl, mix flour, salt, sugar, nutmeg and pumpkin. Stir to combine.
Add water and mix for a minute or two. With your hands, start to knead until the dough comes together.
Note: I had leftover grated pumpkin from a few days before and put it in the refrigerator. A lot of moisture had been released from the pumpkin at this point. If you are grating the pumpkin immediately before making this dough, you may need an additional 1/4 cup of water.
Preheat oven to 350 F. Spray a cookie sheet with non stick spray.
Take a ball of dough. It can be any size you want, depending how small or large you want the arepas.
Roll dough into a smooth ball and press in between your palms to form a disc about 1/2″ thick. Place in between pieces of waxed or parchment paper, so that the dough does not dry out while you are doing this.
Heat enough oil in a skillet for shallow frying. Place discs in the hot oil and fry for about 3 minutes on each side, until golden brown and crusty.

Place on the prepared cookie sheet and bake in the oven for 20 minutes.

Serve on its own, for breakfast or a tea time snack.

You can also make a complete meal by serving with the salad below and Roasted Habanero Pineapple Salsa.

Arepas, Black Bean Salad & Salsa

Black Bean Salad

(click here for printable recipe)
Ingredients:
15.5 oz. canned black beans, rinsed and drained
15.25 oz. canned corn, drained
2 scallions, thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup mango juice
1 tablespoon lime juice
1 tablespoons olive oil
2 tablespoons cilantro, finely chopped
1 tablespoon mint, finely chopped

In a large bowl, combine beans, corn, scallions, cumin, cayenne, paprika and salt and mix well.
In a small bowl, combine mango juice and lime juice. Slowly drizzle in olive oil, while whisking constantly. Add to salad and stir to combine.
Add cilantro and mint. Stir to combine.