Black Bean & Plantain Arepa Sandwiches

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Tray with freshly made Vegan Arepa Sandwiches made with Plantains, Black Beans, and Guacamole

Behold basically the only thing I want to eat anymore: arepa sandwiches!

Since we just mastered our arepas, it just wasn’t right not to show you how to make my ultimate arepa sandwich. It includes all of my favorite things, like guacamole, sweet roasted plantains, and smoky black beans. And it comes together in 30 minutes with 10 ingredients! Let’s do this.

Tray of ingredients for making gluten-free Vegan Arepa Sandwiches

Once your arepas are made, start by roasting your plantains until golden brown and caramelized.

Then heat your black beans until bubbly and season with cumin and salt.

Baking sheet with perfect freshly roasted plantains

Next up, guacamole. If you’re feeling lazy. you can also just add slices of avocado and sprinkle on lime and salt. But if you’ve got the time, it’s worth the effort!

Using a fork to mash avocado for homemade vegan guacamole

Now, we assemble. First comes sliced arepas, then guacamole, then black beans, then plantains, followed by any desired toppings such as cabbage, cilantro, and your favorite sauce (like our Habanero Hot Sauce)!

Wood cutting board with open-faced Arepa Sandwiches topped with guacamole and black beansOpen-faced Vegan Arepa Sandwiches topped with guacamole, black beans, and plantainsUsing a spoon to add habanero hot sauce to gluten-free Vegan Arepa Sandwiches

We hope you LOVE these sandwiches! They’re:

Comforting
Crunchy on the outside
Layered with texture + flavor on the inside
Savory, spicy, sweet
Quick + Easy to make
& Super delicious

These arepa sandwiches would be perfect for feeding a crowd! Or you can keep the ingredients on hand for assembling them throughout the week as you need.

These are delicious on their own, but they might also pair nicely with things like rice, Easy Vegan Coleslaw, Roasted Vegetables, or this Super Cleansing Veggie Slaw! And if you want a little more flavor, you could also throw on some of our Raw Vegan Taco Meat or Vegan Barbacoa!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter filled with gluten-free Vegan Arepa Sandwiches

Black Bean & Plantain Arepa Sandwiches

30-minute, 10-ingredient arepa sandwiches with roasted plantains, smoky black beans, guacamole, and habanero hot sauce! A tasty snack or satisfying vegan meal!
Author Minimalist Baker
Print
Tray of Vegan Arepa Sandwiches with a jar of hot sauce in the background
4.96 from 23 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (Sandwiches)
Course Entree, Snack
Cuisine Gluten-Free, Latin-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

AREPAS

  • 6 large arepas (or you could sub corn tortillas)

PLANTAINS

  • 2 large ripe and spotty plantains, peeled
  • 1 Tbsp oil (avocado is my preferred)

BLACK BEANS

  • 1 15-ounce can black beans, slightly drained
  • 1/2 tsp ground cumin
  • 1 Pinch sea salt

GUACAMOLE

  • 2 ripe avocados
  • 2-3 Tbsp lime juice
  • 1/4 tsp sea salt (plus more to taste)
  • 1/4 cup diced onion
  • 2 Tbsp chopped cilantro

FOR SERVING (optional)

Instructions

  • If you haven't already prepared your arepas, which take about 30 minutes (not included in prep time), do that now.
  • Preheat oven to 400 degrees F (209 C). Peel your plantains and slice on a diagonal into 1/2-inch pieces. Then add to a parchment-lined baking sheet and toss with oil. Arrange into an even layer and bake for about 15-20 minutes or until golden brown and caramelized. Toss near the 10-minute point to ensure even baking.
  • In the meantime, add (slightly drained) black beans to a small saucepan and heat over medium heat until bubbly and hot. Season with cumin and salt and stir to combine. Then turn heat off and set aside (cover to keep warm).
  • Lastly, prepare guacamole by mashing avocado in a small mixing bowl and adding lime, salt, onion, and cilantro. Stir to combine, and taste and adjust flavor as needed. Add more salt for saltiness, lime for acidity, or onion for crunch. Set aside.
  • You're ready to serve. Slice your hot arepas in half (or cut a "pita pocket" and stuff). Add guacamole, beans, plantains, and any other desired toppings, such as Habanero Hot Sauce, cabbage, or cilantro!
  • Best when fresh. Store leftovers (separate from each other) in the refrigerator up to 3 days. 

Video

Notes

*Nutrition information is a rough estimate for 1 of 6 sandwiches (as the recipe is written) with all of the guacamole, beans, and plantains and no optional toppings.

Nutrition (1 of 6 servings)

Serving: 1 (Sandwiches) Calories: 459 Carbohydrates: 81.1 g Protein: 9 g Fat: 12 g Saturated Fat: 1.6 g Sodium: 644 mg Fiber: 8.6 g Sugar: 9.8 g

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Reader Interactions

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  1. Christina Reader says

    I’ve only had arepas once in my life so the idea of making them at home was on my to-do list. Oh my gosh! This was so good. I seasoned the beans differently (I’m Latin beans are a staple) and made pico de Gallo but omitted the cabbage. It was beyond good. Thank you for another amazing dish.

  2. Sneha says

    Currently waiting for a plantain to ripen to make these again, they are so good… can replace the cabbage with red onions (raw or pickled) and we’ve used refried black beans in the past too (though the whole black beans are perfect for texture). An absolute favorite.

  3. Sneha says

    An absolute favorite (currently waiting for a plantain to ripen to make this again!). In place of the cabbage, we’ve used raw red onions and pickled red onions which are an easy substitute. We’ve also used crushed/refried black beans which work just as well (though I’d say the whole black beans are best for the texture of the sandwiches).

  4. Lindsay Tramble says

    These were delicious, and surprisingly easy to make – the whole recipe took me about 45 minutes from start to finish! Heads up to anyone looking for Arepa flour – I found my flour at Wal Mart in the Mexican/Spanish cooking section! :)

  5. Elizabeth Tellez says

    I love your web site, I check it weekly for recipe ideas and as Venezuelan I got really exited when I found this arepa recipe here!!

  6. Jacky Surber says

    Thank you Dana for giving me something new to try. I made the recipe as is, minus used my own hot sauce, they came out delicious. Husband raved. The only draw back is they were very messy to eat, all the beans and guacamole oozes out when you take a bite. I recommend cutting them more like a pita and stuffing them.

  7. Jennifer says

    This recipe was delicious! Only change was to use a sunny side up egg instead of black beans. So easy to make and the directions were very clear. Thank you for sharing this recipe with us!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer! We are so glad you enjoyed these. xo

  8. Amy says

    This was my first attempt at making arepas and they came out great!! I’ve been obsessed with arepas since trying them at a place near me (Denver) called Quiero Arepas. These came out fantastic. I added some chili lime jackfruit as well. We love all your recipes, thank you!!!

  9. nichole allen says

    This is my first time having plantains AND I LOVED THEM. Amazing sandwich. My entire family loved it. I used naan bread because i didn’t have time to make the arepa bread.

  10. claudia says

    This recipe was so good! This was my first time making arepas and they turned out really well. All the ingredients pair nicely together and taste delicious when combined!

  11. Pana says

    Loved the recipe! My partner and I made them together for Valentine’s Day! Fun to make and scrumptious to enjoy (mama mia those plantains!) Quick question: How do I keep the arepas from smoking so much? Had the doors open and the fan blowing to manage the smoke!

    • Support @ Minimalist Baker says

      Hi Pana, you could try reducing the heat to medium when cooking in the skillet- though they may not crisp up as nicely. Hope that helps!

  12. Kelly says

    Made these a couple of times now and about to make again for dinner tonight. Added guacamole, red cabbage, hot sauce… so good! Thanks for all the perfect vegan recipes!

  13. Meghan says

    Question for you, Dana….

    Do arepas freeze? I love them but they’re a pain in the ass to make for one and would love to be able to have some on hand…

    • Support @ Minimalist Baker says

      Hi Meghan! While arepas are best when fresh, you can store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I’d recommend letting them thaw first and cooking them as instructed. Hope this helps!

  14. Lori says

    I love arepas! I’ve had them before, but when I made them, the consistency was always off. The baking was the secret. Mine came out delicious. I loved them!!! Thank you Dana!!

  15. Christine Leccese says

    I have made these twice and they were absolutely delicious both times. The most challenging part is having your plantains and avocados ripe at the same time.

    One question I have is that my arepas take a long time to brown in the pan. the directions say a few minutes on each side, but I’m going like 10 minutes on each side. How high should the flame be?

  16. Sierra says

    My first time making arepas and oh my goodness what have I been missing out on! This recipe is absolutely delicious! My husband who is a big meat eater loved them and no complaints that they were “vegan” I will defiantly be making them in the future, thank you for the awesome recipe!

  17. Jen says

    I love arepas! I made these with you arepa recipe, and they were really fantastic. Instead of baking the plantains, I fried them with your recipe from the black bean and plantain tacos, as I love the spiced up plantains. I also cooked the black beans from scratch in my instant pot following a (slightly modified by me) Venezuelan inspired recipe in the Viva Vegan cookbook, which adds fire-roasted tomatoes, panela sugar, bay leaves, cumin and a sofrito of onion, garlic, and peppers to the beans. Served with a cabbage slaw with a citrus vinaigrette. Delicious!

  18. Cassandra says

    It was soooo good! I will make these again. However, the beans were falling and it became messy. Next time, I will turn the black beans into a paste and spread it – yum! Nevertheless, thanks for the amazing recipe!

  19. Melissa says

    So good!!! First time making Arepa’s and they were amazing! These were a bit messy to eat so next time I will make them more into pockets instead of cutting in half. Thanks for all your amazing recipes!

  20. Mark S says

    I live in a small town on the Oregon Coast and was unable to find the corn flour to make arepas, so I used toasted english muffins. My wife who just returned from a trip said she was impressed anyways, and thought the sandwiches should be served to our next vegan guests. Her one suggestion was to cut the plantains into planks to keep them from sliding out when you bite into the sandwich. Why not?

  21. Cassie Thuvan Tran says

    Wow, and I thought the arepas were unique, but this is seriously taking them to the next level! I would dig into one (or two) of these sandwiches ANY day! Black beans and plantains are already a fabulous combo!

  22. Theresa says

    I had plans to make this for dinner tonight, so I bought all the ingredients for it. However there turned out to be a miscommunication and my bf wasn’t going to be available for dinner. I was super bummed out because I really wanted to try this recipe and because I had already bought all the ingredients!

    But lo and behold, I came home 2 hours later and found my bf mid-arepa frying! Mind you, this is someone who’s never even made guacamole. He decided to surprise me to make up for the miscommunication on his part.

    He actually made everything perfectly! It was soo delicious. The only thing I would do differently is fry the plantains because I feel they’re juicier that way. I also only put a tiny dash of the habanero salsa because it was super spicy.

    Overall great recipe! Thanks for sharing! If my bf could execute this perfectly then it should come out delicious for anyone.

    • Dana @ Minimalist Baker says

      Wow! That’s amazing. Boyfriend for the win :D So glad you both enjoyed them. Thanks for sharing your experience, Theresa! And next time if you wouldn’t mind leaving a rating that would be amazing. It really helps us and other readers! xoxo

  23. Hansi says

    What are arepas? First time I am seeing these. And please include recipe for arepas. These sandwiches look so good, and something my daughter would like to make too.
    Thank you

  24. Brittany says

    Oh my, these look so good. I’ve never had arepas, but they’re going on my to-make list just so I can make these sandwiches. You got me with the plantains! :)