We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    69
  • Email
    0

Vegetarian Sweet Potato Pastelón

  • Prep 25 min
  • Total 45 min
  • Ingredients 11
  • Servings 8
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    69
  • Email
    0

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
Calories
227.8
% Daily Value
Total Fat
6.8g
10%
Saturated Fat
3.1g
15%
Cholesterol
12.2mg
4%
Sodium
708.1mg
30%
Total Carbohydrate
32.7g
11%
Dietary Fiber
8.0g
32%
Sugars
5.2g
Protein
10.2g
% Daily Value*:
Vitamin C
5.90%
6%
Calcium
8.20%
8%
Iron
12.80%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

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.

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!