Vegan Arepas: Authentic Plant-Based Venezuelan Corn Pockets

Vegan arepas stuffed with a flavorful plant-based filling of black beans, plantain and mashed avocado. They’re filling, easy to make and full of taste.

In a previous post I showed how to make arepas; here I share my favorite vegan filling. Many traditional arepa fillings include meat or cheese, but this version keeps things plant-based while remaining rich and satisfying.

The filling combines seasoned black beans, fried plantain slices and creamy mashed avocado. I often add a little red onion for brightness, but you can omit it or sauté it lightly if you prefer a milder, easier-to-digest option.

Black beans provide an excellent source of plant protein and texture; canned beans work well for convenience, though home-cooked beans taste great if you have them on hand. If plantains are hard to find where you live, roasted or pan-fried sweet potato makes a delicious substitute. For the avocado component you can use simple mashed avocado or a quick guacamole if you prefer more flavor.

Ingredients for vegan arepas

These ingredients will make a batch of vegan arepas with the black bean, plantain and avocado filling:

• Extra virgin olive oil (optional) — any neutral oil works if you prefer.
• Black beans — 1½ cups cooked or canned (drained and rinsed). Use any beans you like.
• Ground cumin — about 1 teaspoon, or to taste.
• Garlic powder — ¼ teaspoon, or use fresh garlic sautéed briefly.
• Salt and ground black pepper — adjust to taste.
• Plantains — 2, sliced. Swap with sweet potato if needed.
• Avocados — 2 for mashing.
• Lemon or lime juice — about 2 teaspoons to brighten the avocado.
• Arepas — prepared following your preferred arepa recipe.
• Red onion — 3 tablespoons chopped (optional; sauté if you don’t like it raw).

How to make vegan arepas

1. Warm the beans. Heat a little oil in a skillet (or use a splash of water or vegetable stock if avoiding oil). Add the black beans, cumin, garlic powder, salt and pepper. Cook over medium-high heat for 3–5 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
2. Cook the plantains. Heat oil in a skillet and fry the plantain slices over medium-high heat until golden brown, about 3–5 minutes per side. Transfer to a bowl, season with salt and pepper and set aside. To avoid oil, bake slices at 375°F (190°C) for about 15 minutes on one side and 5 more minutes on the other, until golden.
3. Mash the avocados. In a bowl, mash the avocados with a fork. Add lemon or lime juice and a pinch of salt, and mash until smooth and combined.
4. Assemble the arepas. Split each arepa with a serrated knife. Spread mashed avocado inside, layer a few plantain slices, add black beans and finish with chopped red onion if using. Serve immediately. Store leftover components separately in the fridge for 3–4 days for best texture.

Looking for more black bean recipes?

• Vegan tacos with black beans and avocado
• Vegan burrito with seasoned black beans
• Hearty black bean soup
• Black bean burgers
• Black bean brownies for a surprising dessert

Did you make this vegan arepas recipe?

Please leave a comment below, share your experience, rate the recipe or tag a picture on Instagram. We’d love to see your version and hear how it turned out!