Begin by seasoning the shredded meat with a pinch of salt and pepper, then cook it thoroughly in a skillet over medium heat until it is tender and flavorful. Meanwhile, warm the canned black beans in a separate pan over medium heat, stirring occasionally to ensure even heating. Next, prepare the ripe plantains by frying or grilling them according to the package instructions. Aim for a golden-brown exterior that highlights their natural sweetness without becoming mushy. While these ingredients cook, finely dice the tomato and set it aside; this will add a refreshing contrast to the dish. Preheat your grill or stovetop pan, and lightly grill each corn arepa stuffed with mozzarella cheese. Cook each side until a beautiful golden-brown crust forms, providing a slight crispness to the outside while keeping the inside soft and meltingly cheesy. Carefully slice the arepa horizontally along the edge, creating a pocket without cutting all the way through. Gently fill this space with the warm fried plantains, heated black beans, seasoned shredded meat, and the chopped tomato. Serve the assembled arepas immediately accompanied by a spoonful of pico de gallo or guacamole for dipping. For best results, enjoy the arepas while warm to fully appreciate the delightful combination of textures and flavors. Tip: To make the filling easier to manage, ensure the meat and beans are hot but not overly saucy, and allow the fried plantains to drain on paper towels to prevent excess oil.