Traditional Venezuelan Arepas with Chia Seeds filled with refried beans and avocado slices. 

Arepas, have you tried them yet? I have shared a few arepa recipes on the site: Mushroom Arepas,  Poblano and Cheese Arepas, and Avocado + Chickpea Arepas. I just can't get enough of them especially these Chia Seed Arepas with Beans and Avocado. If you aren't familiar with arepas, they are a traditional corn flour based patty that is popular in South America.
Arepas use a special flour: P.A.N. Harina precocida or masarepa. I have been able to find the flour at my local Latin grocery store. If you don't feel like searching all over your town for the flour, don't worry. You can buy it directly from Amazon!

A few months ago I started adding chia seeds to the basic arepa dough recipe. Chia seeds are a great source of Omega-3, antioxidants, protein, and fiber. Besides being nutritious, chia seeds add a nutty, earthy flavor to the dough.

You can stuff these arepas with your favorite fillings but for this recipe I filled them with homemade refried beans and avocado slices. I love serving the arepas with earthy, homemade refried beans. I think the black beans and chia seeds pair beautifully together.

Remember the Slow Cooker Venezuelan Black Bean  I shared earlier this week?  I took the easy, slow cooker beans and turned them into refried beans. The refried beans are easy to make and full of flavor. What I like to do is make a batch of the Slow Cooker Venezuelan Black Beans on the weekend and use them throughout the week. Making refried beans is my favorite way to use the beans. The black beans are simmered in their cooking liquid, creating the most delicious refried beans. I prefer to leave some of the beans whole and only mashing some of the beans.

And of course, I have to top the beans with ripe, buttery avocado slices.

These Chia Seeds Arepas with Beans and Avocado are perfect for breakfast, brunch, and even dinner. The recipe makes enough for 4 arepas, but if you are serving a larger crowd just double the recipe for the dough. They are naturally gluten-free and vegan!

I hope you enjoy this protein packed plant-based meal. If you do, be sure to tag #thymeandlove on Instagram or leave a comment. I'd love to see what you are making.

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Chia Seed Arepas with Beans and Avocado

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Traditional Venezuelan Arepas with Chia Seeds filled with refried beans and buttery avocado slices. A protein-packed plant-based meal that's perfect for serving any time of day.

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Ingredients

For the Refried Beans:

• 1 Tablespoon Refined Coconut Oil
• 4 Cups Cooked Venezuelan Black Beans in their cooking liquid

For the Arepas:

• 1 ¼ Cup Warm Water
• Pinch of Sea Salt
• 1 Cup P.A.N. Harina
• 1 Heaping Tablespoon Chia Seeds
• Oil for cooking

For Serving:

• Avocado Slices
• optional: any of your favorite toppings

Instructions

For the refried beans:

1. In a dutch oven or large saucepan, heat the oil over medium high heat. Add the black beans with their cooking liquid. Bring to a boil and simmer for 20 minutes, occasionally stirring.
2. Start mashing with the back of a fork or potato {bean} masher until desired consistency is reached. I like to leave some beans whole with a little bit of liquid.

For the arepas:

1. In a large mixing bowl, add the warm water and a pinch of salt. Add the P.A.N. Harina and mix together until a smooth dough forms and no lumps remain. Add the chia seeds and mix, evenly distributed the seeds. Let sit for 5 minutes.
2. Divide the dough into 4 equal portions with your hands. Roll each portion into a ball then flatten into a disk, about 1 inch thick.
3. Heat a thin layer of oil in a heavy large skillet over medium high heat. Once heated, add the formed arepa patties and cook 6 to 8 minutes on each side.
4. The arepas are done when you tap the outside, it sounds hollow.
5. Let cool a minute then slice in half and fill the beans and avocado slices.

Notes

You probably will have leftover beans. They store well in the fridge for a few days. You can also freeze any leftover beans.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Xo Jeni