Black Bean and Veggie-stuffed Arepas

Check out this step-by-step gallery to make these delicious arepas.

2 Tbsp. vegetable oil
1/2 cup onions
1/2 cup chopped red bell pepper
1 clove minced garlic
1 cup chopped mushrooms
1/2 cup chopped spinach
1 cup frozen, fresh or canned corn
1/2 tsp. salt
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. paprika
1 14-oz. can creamed style or refried black beans

1. In a heavy skillet, heat the oil and saut the onion, bell pepper and garlic for 2 to 3 minutes or until they are soft.
2. Add the chopped mushrooms and continue to saut everything for an additional 3 to 4 minutes.
3. Fold in the chopped spinach, corn and seasonings.
4. Add the black beans and stir until everything is incorporated.
5. Allow the mixture to cool before filling the arepas.

2 cups instant masa flour (plus more for kneading)
1 tsp. salt
1 tsp. baking powder
1 tsp. sugar
1 cups hot water
2 Tbsp. sour cream or buttermilk
2 Tbsp. vegetable oil, divided
1 Tbsp. butter
8 oz. grated pepper jack cheese or queso fresco (for topping and/or filling)

1. Put the dry ingredients in a large mixing bowl and blend to combine.
2. Add the hot water, sour cream and 1 tablespoon of the oil and mix until everything comes together to form a ball.
3. Knead the dough for 3 to 4 minutes, adding a little masa flour as you go in case the dough becomes too sticky.
4. Cover the dough with a cloth and allow it to rest for 10 to 15 minutes.
5. Divide the dough into 10 to 12 ping pong ball-size pieces.Place a dough ball between two pieces of parchment and flatten it out into a 3-inch round disk that is about 1/8 inch thick.
6. Repeat the steps with the remaining pieces of dough.

1. Preheat the oven to 350 degrees and line a baking sheet with parchment.
2. Place 2 teaspoons of filling in the middle of one of the flattened pieces of dough.Spread the filling almost to the edges of the dough and then sprinkle it with a little pepper jack cheese.
3.Place a second flattened piece of dough on top of the filling and press the edges together to seal the arepa.Do the same to make the rest of the filled arepas.
4.Heat a heavy cast-iron or nonstick skillet over medium heat and melt 1 tablespoon of vegetable oil and 1 teaspoon of butter in the skillet.
5. Fry the arepas in batches for 3 to 4 minutes on each side or until they are golden and crispy on the outside and tender in the middle.
6.Place the arepas on a baking sheet and finish them off in the oven for an additional 10 to 12 minutes.Serve warm with the Pico de Gallo.

You can stuff the arepas as described, or you can cook the disks of dough individually (following the same steps for frying) and serve them with eggs, cheese or your favorite ingredients on top.