Vegetarian Sweet Potato Pastelón

Name: Vegetarian Sweet Potato Pastelón
Prep time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
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

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Prep 25 min
Total 45 min
Ingredients 11
Servings 8

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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!

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

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.

Expert Tips

tip 1
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!