Choose plantain as ripe as possible, even with black spots. If not available, let green plantain rest in a cool spot away from direct sunlight until they turn yellow and develop a dark tone. Wash plantain, trim ends, and cut into halves. Cook them in boiling water for 15 minutes or until the flesh swells and the peels start to burst.

Remove to a bowl, peel carefully and mash with a fork until smooth. Flatten the mashed plantain to cool faster. Score with the fork to mark eight sections; season with a pinch of salt.

Spread one drop of oil on hands, then take one section of mashed plantain, forming a ball, then flattening into a disc; scoop about one tablespoon of beans and Oaxaca cheese onto the center of the disc.

Close plantain mash around the filling, then flatten again to form a patty, about half an inch (1.25cm) thick.

Pour enough oil to cover the bottom of a large frying pan over medium heat; once hot, reduce heat to medium/low, and fry patties in batches, flipping once, until golden brown on both sides, which takes about 3 minutes. Transfer to a plate lined with paper towels.

Serve drizzled with cream with a side of red spicy sauce (optional).