Vegetarian Pastelón with Cheese and Plantains

A layered casserole of mashed plantains, vegetable filling, and melted cheese, baked to golden perfection.

Cuisine: Puerto Rican

Category: Vegetarian

Prep: 30 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

• 4 plantains
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 cloves garlic
• 1 green bell pepper
• 1/2 cup tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/2 cup vegetable broth
• 1/2 cup corn kernels
• 1/2 cup black beans

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large pot, bring 2 inches of water to a boil. Add 4 peeled and 1/2-inch-thick sliced plantains, and cook for 10 minutes until tender. Drain and set aside.
2. Step 2: In a skillet, heat 2 tablespoons olive oil over medium heat. Add 1 diced yellow onion, 2 minced garlic cloves, and 1 diced green bell pepper, and cook for 5 minutes until softened. Stir in 1/2 cup tomato sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
3. Step 3: Add 1/2 cup vegetable broth, 1/2 cup corn kernels, and 1/2 cup rinsed black beans to the skillet. Simmer for 5 minutes until sauce thickens. Remove from heat.
4. Step 4: In a 9x13-inch baking dish, spread 1/2 cup of the vegetable sauce mixture. Layer half of the cooked plantain slices over the sauce. Top with half of the remaining sauce mixture and 1/4 cup mozzarella and 1/4 cup Parmesan cheese. Repeat with remaining plantain slices, sauce, and cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for 10 minutes more until cheese is golden and bubbly.