Mexican Corn Black Bean Arepa with Chili Lime Jicama - Innit

Ingredients

4 Servings

Produce

  • Cilantro 1/2 bunch

  • Limes 3

  • Garlic Cloves 2

  • White Onion 1/2

  • Jicama 1

Dry Goods

  • Harina P.A.N. Pre-Cooked White Cornmeal 2 cups

Pantry

  • Olive Oil 1/4 cup

Dairy & Eggs

  • Cotija Cheese 1 Tbsp

  • Sour Cream 1/4 cup

Canned/Bottled Goods

  • Canned Black Beans 2 cans

  • Mayonnaise Dressing 1/4 cup

Frozen Products

  • Frozen Corn Kernels 1 lb

Spices

  • Kosher Salt 3 3/4 tsp

  • Black Pepper 1 pinch

  • Chili Powder 8 tsp

Preparation

  1. Make Arepa Dough

    Pour water and salt in a bowl. Slowly add P.A.N. Pre-cooked White Corn Meal. Knead for 1-2 minutes until smooth. Let the dough rest for 3-5 minutes.

    • 2 cups Harina P.A.N. Pre-Cooked White Cornmeal
    • 1 tsp Kosher Salt
    • 2 1/2 cups Water
  2. Form Arepas

    Divide the dough into 8-10 equal portions, form balls & shape into discs about 4-5 inches wide using the palm of your hands (or squeezing between two plastic wraps).

  3. Cook Arepas

    Cook for 5 minutes on both sides on a grill or pan over medium heat. The grill or pan can be slightly greased with oil.

  4. Preheat

    Preheat the oven to 425F. Line sheet pan with foil.

    Connect Oven
  5. Flavor Jicama

    Add all ingredients to a bowl. Stir to combine.

    • 1, medium dice Jicama
    • 1 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
    • 2 tsp Chili Powder
    • 1/2, juiced Lime
  6. Make Mexican Corn

    Toss corn with oil, lime, chili powder, & salt. Bake for 25-30 minutes.

    • 1 lb Frozen Corn Kernels
    • 1 Tbsp Olive Oil
    • 1, juiced Lime
    • 1 Tbsp Chili Powder
    • 1 tsp Kosher Salt
  7. Create & Cook Frijoles

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil, onion, garlic; cook for 3 minutes. Add remaining ingredients, cook for 5 minutes. Remove from heat.

    • 2 cans, half drained Canned Black Beans
    • 2 Tbsp Olive Oil
    • 1/2, chopped White Onion
    • 2, minced Garlic Cloves
    • 1, juiced Lime
    • 1 Tbsp Chili Powder
    • 1/4 bunch Cilantro
    • 3/4 tsp Kosher Salt
  8. Puree Frijoles

    Add bean mix to a food processor. Puree until smooth.

    TIP: No food processor? Mash with a fork!

  9. Make Mexican Corn Cont.

    Transfer baked corn mixture to bowl. Add remaining ingredients. Mix well.

    • 1/4 cup Sour Cream
    • 1 Tbsp Cotija Cheese
    • 1/4 cup Mayonnaise Dressing
    • 1/2, juiced Lime
    • 1/4 bunch, leaves removed Cilantro
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  10. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 880 kcal  
Total Fat 29.0 g 37%
Total Saturated Fat 6.0 g 30%
Unsaturated Fat 23 g  
Low Cholesterol 15 mg 6%
Sodium 2800 mg 120%
Total Carbohydrate 134 g 49%
Excellent Source: Fiber 29 g 103%
Sugars Total 8 g  
Good Source: Protein 24 g 49%
Good Source: Vitamin C 53 mg 60%
Calcium Ca 190 mg 15%
Good Source: Iron 10.5 mg 60%
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By Innit Culinary Team