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6

Vegetarian Sweet Potato Pastelón

Prep 25 min
Total 45 min
Ingredients 11
Servings 8

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! MORE + LESS -

Ingredients

large, or 4 medium-sized sweet potatoes

Cold water (enough to cover the potatoes)

Salt and pepper, to taste

tablespoons butter

1/4

cup milk

tablespoon oil

onion finely cubed

oz mushrooms very finely sliced

(19-oz) can Progresso™ black beans

(19-oz) can Progresso™ red kidney beans

tablespoons Progresso™ plain panko crispy bread crumbs

Directions

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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.

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!