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Vegetarian Sweet Potato Pastelón

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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!
Pilar Hernandez
Updated Sep 24, 2015
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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!
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