Caracas-Style Sweet Potato, Black Bean and Queso de Mano Casserole with Roasted Ají Dulce

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Lightly grease a baking sheet and a medium baking dish with 1 tablespoon of annatto oil.

2. 2

   Place the sweet potato on the baking sheet, add 1 tablespoon of annatto oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat and roast for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until tender with golden edges.

3. 3

   While the sweet potato roasts, heat the remaining tablespoon of annatto oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ají dulce peppers to the skillet and cook for 4 to 5 minutes until softened and fragrant. Reserve about 1/3 of the peppers for the top layer.

5. 5

   Stir in the crushed tomato, cooked black beans, grated panela, cumin, oregano, remaining salt, and remaining pepper. Add the water or a little of the reserved bean liquid if the mixture looks too thick. Cook for 8 to 10 minutes, stirring occasionally, until you have a spoonable but thick filling. Turn off the heat and mix in half of the fresh cilantro.

6. 6

   Lower the oven temperature to 375°F / 190°C. Arrange a layer of roasted sweet potato on the bottom of the baking dish. Cover with half of the black bean mixture, then add one-third of the queso de mano. Repeat with another layer of sweet potato, the remaining bean mixture, and another third of the cheese.

7. 7

   Finish with the remaining sweet potato, the reserved ají dulce peppers, and the rest of the queso de mano on top. Bake for 18 to 22 minutes at 375°F / 190°C, until the cheese is melted and the edges are bubbling.

8. 8

   Let the casserole rest for 8 minutes before serving. Finish with the remaining fresh cilantro on top and serve hot.