Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your tandoor oven to 200°C (390°F) or a conventional oven to 220°C (425°F) with a baking stone inside for optimal heat distribution.

2. 2

   Peel 1.5 kilograms of yuca and cut it into approximately 10-12 centimeter long pieces, then boil the yuca in salted water for 15-20 minutes until tender but not mushy, then drain thoroughly.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat, then add 1 medium finely diced red onion and 1 medium finely diced red bell pepper, sautéing for 8-10 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 1.5 cups of rinsed and drained cooked black beans, 2 tablespoons of achiote paste, and 1 teaspoon of ground cumin, cooking for an additional 5 minutes until fragrant, then remove from heat and mix in 0.5 cup of chopped fresh cilantro, 2 tablespoons of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, adjusting seasoning as needed.

5. 5

   Carefully halve each par-boiled yuca piece lengthwise and, using a spoon, scoop out a portion of the center to create a cavity, then generously stuff each cavity with the prepared black bean and achiote sofrito mixture, pressing gently to compact the filling.

6. 6

   Brush the exterior of the stuffed yuca pieces with the remaining 2 tablespoons of olive oil, then place them directly onto the preheated baking stone in the tandoor or conventional oven and bake for 20-25 minutes, or until the yuca is golden brown and slightly crispy at the edges.

7. 7

   Serve the Tandoor-Style Yuca Rellena immediately as a flavorful and hearty Colombian vegetarian dinner, optionally garnished with extra fresh cilantro.