Criollo Plantain Cups with Black Beans and Llanero Cheese

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Lightly grease a 12-cup muffin tin and one small extra baking dish with 1 tablespoon of the vegetable oil.

2. 2

   Heat a large skillet over medium heat with the remaining tablespoon of vegetable oil. Sauté the onion and sweet pepper for 4 to 5 minutes, until tender. Add the garlic, ground cumin, sweet paprika, and dried oregano; cook for 30 seconds more, stirring until fragrant.

3. 3

   Add the cooked black beans and 60 ml / 1/4 cup of their reserved liquid. Season with the salt and black pepper. Cook for 4 to 5 minutes, lightly mashing some of the beans with a spoon to create a creamy but still chunky texture.

4. 4

   Remove from the heat and stir in the lime juice, half of the fresh cilantro, and 60 g / 2 oz of the grated Llanero cheese. Set the filling aside.

5. 5

   Place the thick plantain slices in a single layer on a microwave-safe plate or steamer and cook just until slightly softened, 2 to 3 minutes. This helps shape them without breaking.

6. 6

   Gently flatten each plantain slice with the bottom of a glass and press it into the muffin cups and extra dish, forming small edible cups. Brush the plantains with the melted butter.

7. 7

   Bake the empty plantain bases for 10 minutes at 400 °F / 200 °C, until they begin to turn golden around the edges.

8. 8

   Remove the tin from the oven and fill each cup with the black bean mixture. Top evenly with the remaining 60 g / 2 oz of Llanero cheese.

9. 9

   Return to the oven and bake for 10 to 12 minutes more at 400 °F / 200 °C, until the cheese melts and the plantain edges are well browned.

10. 10

    Let rest for 5 minutes before unmolding. Finish with the remaining fresh cilantro and, if desired, a little extra grated Llanero cheese before serving.