30 MIN


Serving amount:
  • 1 ATLAS black beans pack
  • 1 mozzarella piece
  • 1 ATLAS tomato sugo pack
  • 1 masa pck
  • 1 ATLAS taco seasoning sachet
  • 1 avocado
  • 1 carrot
  • 1 tomato
  • 1 jalapeno
  • 1 red onion
  • 2 garlic cloves
  • 1 coriander bunch

Pantry staples: Cooking oil, salt

Allergens: Onion, garlic, dairy

Chef's note: Arepas are found throughout the northern countries of South America. Typically Colombian arepas are thinner with cheese (like these ones) and Venezuelan arepas are thicker and can be stuffed, like a sandwich. 

* Use half of the onion, avocado and cheese provided 

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Wash the vegetables. Thinly slice the onion* and 1 garlic* clove per person. Dice the tomato. Finely chop some of the coriander* roots and stems. Pick the coriander leaves. Finely slice the avocado*. Grate the carrot. Halve the jalapeno, remove the centre and slice into matchstick pieces. Cut the mozzarella* into 5mm dice. Drain the black beans, do not rinse.

2. Cook the beans

Heat a splash of cooking oil in a frying pan over medium heat. Add the coriander root and stems, garlic and half the onion. Cook for 2 minutes or until the onion softens slightly. Add taco seasoning, tomato and black beans. Reduce heat and simmer for 5 minutes or until the tomato breaks down. Stir through a little of the salsa before serving.

3. Make the carrot slaw

Meanwhile, combine the carrot, coriander leaves and jalapeno to taste. 

4. Make the arepas

Place the masa into a bowl with the mozzarella, a pinch of salt, a splash of oil and enough water to make a dough. Start with a tablespoon of water at a time until you get a dough consistency. Shape into 3 balls per person.

5. Cook the arepas

Heat a splash of oil in a frying pan over medium heat. Working in batches, gently press the arepa balls into 5mm thick discs. Place into the frying pan and cook for 2 minutes on each side. Be gentle when flipping the arepas as they are delicate. Keep warm in a low oven or cover with a tea towel.

6. To serve

Divide the arepas between serving plates. Top with the black beans, carrot slaw, avocado and remaining tomato salsa and onion. Top with a little goats cheese if you have any left over from the vatapa.