Plantain Criollo Cups with Black Beans and Queso de Mano

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Lightly grease a 12-cup muffin pan with 1 tablespoon of vegetable oil.

2. 2

   Cut the ripe plantains into thick slices, lengthwise and on a diagonal, so you can line the muffin cups. Brush the slices with the remaining vegetable oil.

3. 3

   Place the plantain slices into the muffin cups, pressing them to form small edible cups. Bake for 12 minutes at 375 °F / 190 °C, until tender but still holding their shape.

4. 4

   Meanwhile, heat a skillet over medium heat. Add the remaining 1 tablespoon of vegetable oil and sauté the onion and sweet pepper for 4 minutes, until softened.

5. 5

   Add the garlic, ground cumin, and sweet paprika. Cook for 1 more minute, stirring so the spices release their aroma.

6. 6

   Stir in the cooked black beans along with 60 ml / 1/4 cup of their reserved cooking liquid. Add the salt, black pepper, and grated panela, if using. Cook for 5 to 6 minutes, lightly mashing some of the beans for a creamy texture.

7. 7

   Remove the skillet from the heat and mix half of the fresh cilantro into the black bean filling.

8. 8

   Take the pan out of the oven. Carefully press the center of each plantain cup with the back of a spoon to better define the filling space. Rub the butter over the hot plantain edges for shine and flavor.

9. 9

   Fill each plantain cup with the black bean mixture and top with the crumbled queso de mano.

10. 10

    Return the pan to the oven and bake for 10 to 12 more minutes at 375 °F / 190 °C, until the cheese is soft and lightly golden in spots.

11. 11

    Let rest for 5 minutes out of the oven. Unmold carefully, finish with the remaining fresh cilantro, and serve hot.