This is a compensated campaign in collaboration with BUSH’S Cocina Latina™ and Latina Bloggers Connect.
I am a huge arepa fan, as many of you know. I could eat arepa three times a day and be a very happy girl. Arepas have been a fairly trendy lunch fare in Colombian restaurants for a while. Arepas were traditionally eaten for breakfast with butter and topped with fresh cheese or eggs but nowadays, the uses of arepas have changed and they are now used for simple, easy and delicious lunch and dinner main dishes as well.
There are many restaurants in Colombia that make arepas with every topping imaginable and one of my favorite gourmet arepas is a Mexican-Style Arepa. I’ve been wanting to recreate this arepa at home for a while now so today, I made my own recipe using BUSH’S® Frijoles Charros Machacados, chipotle shrimp, guacamole, pico de gallo, sour cream, lettuce, cheese, cilantro and I loved it!
You should think of this arepa as a blank canvas on which to paint with your favorite Mexican flavors. Make this arepa your own, playing around with different variations. The options are endless while I look forward to making this Mexican-Style Arepa again and again.
If you love arepas and Mexican food, you need to have these Mexican-Style Arepas in your rotation!
BUSH’S Cocina Latina inspired me to discover the versatility of each new flavor. As a mom, I was delighted by how easily I could incorporate BUSH’s Cocina Latina into my traditional Latin dishes and how delicious they tasted!
Look for BUSH’S Cocina Latina line of beans in select stores now! The four flavors of BUSH’S Cocina Latina include:
Frijoles Negros Machacados: smashed black beans prepared like traditional family recipes with flavorful ingredients such as poblano chiles and bacon
Frijoles a la Mexicana: inspired by traditional regional recipes, uses ingredients like tomatoes, serrano peppers and bacon for an authentic flavor.
Frijoles Charros Machacados: traditional smashed pinto beans prepared according to a recipe inspired by regional flavors and family traditions, using ingredients like tomatoes, serrano peppers and bacon.
Pintos a La Diabla: Inspired by regional flavors and family wisdom, these are made with authentic ingredients like chile de árbol, jalapeños and serrano peppers. Frijoles Bush’s invites you to visit FrijolesBush.com for authentic BUSH’S Cocina Latina chef recipes, pairings and tips.
- 4 cooked arepas
- 1 can (15 oz) BUSH’S® frijoles charros machacados
- 1 cup of guacamole
- 1/2 cup of sour cream
- 2 cups of shredded lettuce
- 1 cup queso fresco, crumbled
- Fresh cilantro, chopped
- 1/2 cup of pico de gallo or your favorite salsa
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 chipotle chile in adobo, chopped
- 2 tablespoons adobo sauce
- Salt and pepper
- To make the shrimp: Marinate the shrimp in the olive oil, chipotle chile and chipotle sauce for at least 10 minutes.
- Place the shrimp in a large hot skillet and cook over medium-high heat until cooked, about 2 minutes per side. Season with salt and pepper and set aside.
- To assemble the arepa: Spread the mashed beans mixture on the arepas. Top with guacamole, shrimp, some sour cream, lettuce, cheese and salsa, and the fresh cilantro. Serve with lime wedges.
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