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Guacamole Arepas

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I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

Guacamole Arepas make a nice lunch or light dinner.  Arepas are made of cornmeal and water to create a corn flatbread.  It is sliced in half and topped with guacamole and your favorite toppings, like black beans, salsa and cheese to create the perfect sandwich. 

Guacamole Arepas

Over the past few months I have been partnering with P.A.N. Cornmeal to bring you a variety of ways that you can use cornmeal in your everyday cooking.  It all started with these delicious Honey Peach Cornbread Pancakes, followed by these Lemon Cornmeal Cookies and ends with today’s Guacamole Arepas.

If you are wondering what an arepa is, it is basically a corn flatbread that is a little thicker than the flatbread you might know, which makes it a great pocket to stuff sandwich ingredients in.  If you are feeling really hungry you could even use two arepas and make a bun out of it. Arepas are an authentic way to use cornmeal in many Venezuelan homes and has become a staple in that country, with P.A.N. Cornmeal being the number one brand choice.

Guacamole Arepas

When I first heard that I would be making arepas I was excited to try something new but also a little bit intimidated.  Luckily I had nothing to worry about because the process to make arepas is so easy.  It involves three ingredients: cornmeal, water and salt.  You knead the dough like you would a bread dough.

Guacamole Arepas

Then use your hands to create a disk shape {about 4-5 inches wide}, let it sit for five minutes and then grill them on a skillet for 5 minutes on each side. Easy? Yes, it is that easy!

Guacamole Arepas

I knew when I challenged to make a sandwich out of arepas that I wanted to keep it simple but something that could easily be modified to your tastes.  Today’s Guacamole Arepas are just that: arepas + a delicious, fresh guacamole. If you want some protein throw in shredded chicken, or black beans? If you want extra vegetables, how about some corn? Are you thinking you might like extra spice? Try your favorite salsa as a topper to the guacamole arepas. I love that the options are endless with something as versatile as this guacamole arepa.Guacamole Arepas

I like to eat this guacamole arepa for lunch with a side of black beans, brown rice and salsa verde.  It ended up being the perfect little meal. If you like guacamole with chips or guacamole on a tostada, then you have to try this twist on that old favorite. And for those that try to avoid eating bread every single day, this could be a great option for you.Did you make this recipe? Tag #acedarspoon on Instagram. 

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Guacamole Arepas

Guacamole Arepas

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Lunch, Sandwich
  • Cuisine: Venezuelan

Description

Guacamole Arepas make a nice lunch or light dinner. Arepas are made of cornmeal and water to create a corn flatbread. It is sliced in half and topped with guacamole and your favorite toppings, like black beans, salsa and cheese to create the perfect sandwich.


Scale

Ingredients

  • For the guacamole:
  • 1 avocado, seed removed
  • 1 lime, juiced
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup red onion, finely diced
  • 1/2 pint cherry tomatoes, quartered
  • Salt and pepper to taste
  • For the arepas:
  • 2 Tablespoons olive oil, divided
  • 2 cups P.A.N. Pre-cooked White Corn Meal
  • 2 1/2 cups water
  • 1 teaspoon salt

Instructions

  1. For the guacamole:
  2. Using a medium mixing bowl or a mortar and pestle mash and combine the avocado, lime juice, cilantro, red onion, cherry tomatoes and salt and pepper to taste.
  3. For the arepas:
  4. Pour the water and salt in a bowl. Slowly add the P.A.N. pre-cooked white cornmeal. Knead for 1-2 minutes, until the dough becomes smooth. Let the dough sit for 5 minutes.
  5. Divide the dough into 8 equal portions, form balls and then shape into discs {about 4-5 inches wide} using the palm of your hand.
  6. In a large skillet heat 1 tablespoon olive oil over medium high heat. Cook the first 4 arepas for 5 minutes on both sides. Remove from the heat and let sit for two minutes. Slice open lengthwise, creating a pocket for the guacamole and set aside. Cook the next 4 arepas for 5 minutes on both sides. Remove those from the heat and let sit town minutes. Slice open lengthwise, creating a pocket for the guacamole and set aside.
  7. When ready fill each arepa with a scoop of the guacamole and any other toppings you would like.

Arepa recipe used with permission from P.A.N Cornmeal

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For a wide variety of recipes using P.A.N. Cornmeal, visit the P.A.N. Tumblr page 

I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. As always opinions are 100% my own.

Guacamole Arepas

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Alisa @ Go Dairy Free

Wednesday 19th of August 2015

I love, love, love this recipe! My husband is gluten-free, and I had never thought to make arepas! Totally trying this.

Emily | Rainbow Delicious

Wednesday 19th of August 2015

These look like such a refreshing summer meal! I think even the kids would like this (and maybe I would even melt a little cheese on them too, just to be sure!)

Julia

Wednesday 19th of August 2015

Cheese would be great!

Sara

Tuesday 18th of August 2015

I looove arepas, there's a little restaurant here that serves them with all different fillings. Can't wait to try making them at home!

Julia

Wednesday 19th of August 2015

That is fun that a place nearby to you sells these. I think they make a great shell for lots of different fillings!

Susan | LunaCafe

Tuesday 18th of August 2015

Love arepas! These look luscious. :-)

Julia

Wednesday 19th of August 2015

Me too! Thanks Susan!

Kristina

Tuesday 18th of August 2015

these sound phenomenal - just pinned, will be trying soon, thank you!

Julia

Tuesday 18th of August 2015

Thanks Kristina! I hope you enjoy them as much as we do.