Black Bean, Plantain and Llanero Cheese Mini Casseroles

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Grease 6 individual mini casserole dishes or a large muffin pan with the butter.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the onion and red bell pepper for 5 minutes until softened. Add the garlic, ground cumin, and dried oregano, and cook for 1 more minute, stirring.

3. 3

   Add the cooked black beans, vegetable broth, grated panela, salt, and black pepper. Cook over medium heat for 8 to 10 minutes until slightly thickened. Lightly mash part of the mixture with a spoon or masher for a creamy texture while keeping some whole beans. Turn off the heat and stir in the fresh cilantro.

4. 4

   Meanwhile, heat the remaining tablespoon of vegetable oil in another large skillet over medium heat. Cook the long slices of ripe plantain for 2 to 3 minutes per side, just until softened and lightly colored, without over-browning. Remove and drain briefly.

5. 5

   Line each mini casserole dish with strips of plantain, pressing them to form a base and sides. Fill each one with the black bean mixture.

6. 6

   Top each casserole with the grated Llanero cheese. Bake for 15 minutes at 375 °F / 190 °C, or until the cheese is melted and the plantain edges are lightly caramelized.

7. 7

   Let rest for 5 minutes before unmolding or serving in the same dish. Serve hot.