Arepas With Spicy Black Beans

• Combine 1 cup masarepa, 1 cup warm water, & 1/4 tsp salt. Stir until a smooth dough forms.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat.
• Add 1 large diced poblano & 1 small diced onion, stir, until softened (3-5 min)
• Stir in 1 clove minced garlic, 1/4 tsp cumin, & 1/4 tsp salt, until fragrant (30 sec)
• Stir in 1 15oz can of no-salt-added black beans (rinse) & 1 15oz can no-salt-added diced tomatoes
• Reduce to simmer & cook, stirring occasionally, 15-20 minutes
• Remove from heat
• Add 1/4 cup chopped cilantro & 2 tbs lime juice
• Divide the dough into 4 balls & press into discs (4" x 0.5")
• Heat 1.5 tabs oil in large skillet over medium-high heat
• Add 2 discs to cook, turning once, until golden brown (7-8 minutes)
• Repeat with remaining 2
• Top arepas with bean mixture and cotija or queso fresco