Crispy Cachapa Cups with Coconut Black Beans and Queso Llanero

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Lightly grease a 12-cup muffin tin with a little melted butter or vegetable oil.

2. 2

   In a blender, combine the corn kernels, precooked cornmeal, milk, sugar, 1/2 teaspoon salt, melted butter, and 1 tablespoon vegetable oil. Blend until thick but still slightly textured.

3. 3

   Divide the mixture among the muffin cups, filling each almost to the top. Using a spoon, gently push some batter up the sides to encourage a cup shape as they bake.

4. 4

   Bake the cups for 18 to 20 minutes at 400°F / 200°C, or until the edges are golden and the center is set. Let them rest for 5 minutes, then carefully remove them from the pan.

5. 5

   While they bake, heat the remaining 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and red bell pepper and cook for 4 to 5 minutes until softened.

6. 6

   Add the garlic, cumin, oregano, the remaining 3/4 teaspoon salt, and black pepper. Cook for 30 seconds, stirring to bloom the spices.

7. 7

   Stir in the cooked black beans and coconut milk. Add 2 to 3 tablespoons of the bean cooking liquid if you want a juicier texture. Cook for 6 to 8 minutes over medium-low heat, lightly mashing a small portion of the beans so the filling becomes creamy.

8. 8

   Turn off the heat and mix half of the chopped fresh cilantro into the beans.

9. 9

   In a small bowl, toss the avocado with the lime juice and a pinch of salt to season it and help keep it fresh.

10. 10

    Fill each cachapa cup with a portion of the coconut black beans. Finish with crumbled queso llanero, the remaining fresh cilantro, and the avocado cubes on top or on the side.

11. 11

    Serve immediately while the cups are still crisp and the filling is hot.