Black Bean and Cheese Filling
By America's Test KitchenPublished on May 24, 2019
Time
15 minutes
Yield
Makes enough to fill 8 corn cakes
Ingredients
1 (15-ounce) can black beans, rinsed4 ounces Monterey Jack cheese, shredded (1 cup)2 tablespoons minced fresh cilantro 2 scallions, sliced thin1 tablespoon lime juice ¼ teaspoon chili powder Salt and pepper
Before You Begin
Use this filling in our Arepas recipe.
Instructions
- Using potato masher or fork, mash beans in bowl until most are broken. Stir in remaining ingredients and season with salt and pepper to taste.
Time
15 minutesYield
Makes enough to fill 8 corn cakesIngredients
1 (15-ounce) can black beans, rinsed
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
Ingredients
1 (15-ounce) can black beans, rinsed
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
Ingredients
1 (15-ounce) can black beans, rinsed
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
Why This Recipe Works
Mashed black beans and mild Monterey Jack cheese form the base of a satisfying vegetarian filling for Venezuelan corn cakes called arepas.
Before You Begin
Use this filling in our Arepas recipe.
Instructions
- Using potato masher or fork, mash beans in bowl until most are broken. Stir in remaining ingredients and season with salt and pepper to taste.
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