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Vegetarian Sweet Potato Pastelón

  • Prep 25 min
  • Total 45 min
  • Ingredients 11
  • Servings 8

Ingredients

3
large, or 4 medium-sized sweet potatoes
Cold water (enough to cover the potatoes)
Salt and pepper, to taste
3
tablespoons butter
1/4
cup milk
1
tablespoon oil
1
onion finely cubed
16
oz mushrooms very finely sliced
1
(19-oz) can Progresso™ black beans
1
(19-oz) can Progresso™ red kidney beans
3
tablespoons Progresso™ plain panko crispy bread crumbs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can prepare this pastelón ahead of time and store it in the refrigerator for up to 2 days. Simply prepare without the Panko, adding the bread crumbs right before reheating in the oven at 350°F for 35-40 minutes.

During the Lenten season, I adapt a number of our favorite recipes to make them vegetarian, such as this pastelón (a lasagna-like, layered dish) that I make all the time with beef. Today, I've replaced the meat with mushrooms and beans, and honestly, it turned out great, not to mention wholesome and budget-friendly. I highly recommend it!

Directions

  • 1 Peel and slice the sweet potatoes. Arrange in a saucepan, cover with cold water and add salt. Bring to a boil over medium-high heat. Once boiling, reduce heat and cook for 10-12 minutes until the sweet potatoes are fully cooked. Drain water.
  • 2 Add the butter and milk and leave covered for a few minutes. Mash to form a rustic purée.
  • 3 In a large frying pan, heat the oil and cook the onion over medium-high heat for 8-10 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes. Add both cans of beans and season everything with salt and pepper.
  • 4 In an oven-safe dish, create a bottom layer with the bean mix and a top layer with the sweet potato mash.
  • 5 Sprinkle with Panko and broil in the oven until golden.
  • 6 Serve hot.

During the Lenten season, I adapt a number of our favorite recipes to make them vegetarian, such as this pastelón (a lasagna-like, layered dish) that I make all the time with beef. Today, I've replaced the meat with mushrooms and beans, and honestly, it turned out great, not to mention wholesome and budget-friendly. I highly recommend it!

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 24, 2015

During the Lenten season, I adapt a number of our favorite recipes to make them vegetarian, such as this pastelón (a lasagna-like, layered dish) that I make all the time with beef. Today, I've replaced the meat with mushrooms and beans, and honestly, it turned out great, not to mention wholesome and budget-friendly. I highly recommend it!