Caracas-Style Plantain, Black Bean and Cheese Skillet Torte with Sweet Pepper

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Grease a 24 cm oven-safe skillet or a medium baking dish with the extra butter.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Brown the plantain slices in batches for 2 to 3 minutes per side, until caramelized and tender. Transfer them to a paper towel-lined plate.

3. 3

   In the same skillet, add the remaining tablespoon of vegetable oil and the butter. Sauté the onion, sweet peppers, and garlic for 5 minutes, until fragrant and softened.

4. 4

   Add the cooked black beans, ground cumin, grated panela, 1/2 teaspoon of salt, black pepper, and the reserved 60 ml / 1/4 cup bean cooking liquid. Cook for 4 to 5 minutes, lightly mashing a small portion of the beans so the filling becomes moist but thick. Stir in half of the fresh cilantro and remove from the heat.

5. 5

   In a bowl, combine the grated white cheese with the beaten eggs, milk, the remaining fresh cilantro, and the remaining 1/2 teaspoon of salt.

6. 6

   Assemble the torte by arranging a layer of plantain on the bottom of the skillet or baking dish. Cover with half of the black bean filling, then add one-third of the cheese and egg mixture. Repeat with another layer of plantain, the remaining black bean filling, and another third of the mixture. Finish with a final plantain layer and top with the remaining cheese and egg mixture.

7. 7

   Bake for 25 minutes at 375 °F / 190 °C, or until the center is set and the top is golden. For deeper color, broil or finish baking for 2 to 3 additional minutes at 425 °F / 220 °C, watching closely.

8. 8

   Let it rest for 10 minutes before serving so the layers can settle and the portions slice more neatly.