, , , , , ,


This picture does not do it justice and I’m sorry but you won’t be disappointed if you try this out!

My good friend gave me this recipe that she grew up on from Puerto Rico. With some changes I made it dairy, egg and beef free. It is addictive and way better then lasagna! I don’t even miss the cheese with this recipe.

Sweet Plantain Pastelon:
Cook at 350 for 30 minutes
5 plantains sweet and very ripe (you will have a little extra for eating during cooking!)
2 squash or zucchini
1 can of black beans
2 cups of small shrimp
1/2 bunch of cilantro
1/2 Trader Joes taco seasoning
2T lemon
1 to 1 1/2 cup veggie broth
Olive oil and or coconut oil
Salt and pepper

You can make this vegan, just remove the shrimp.

Cut plantains into strips, not too thick
Fry them until brown
Cut squash into strips and fry for 1 to 2 min. only
In the same pan sauté shrimp with cilantro, taco seasoning, salt and lemon juice, and pepper
In a 9″ square baking dish (oiled) layer plantains, squash, beans, and shrimp until the top and make sure the last layer is plantains. Then in the same pan heat the veggie broth until hot and pour over the dish. Cover and bake 20 min. Then uncover and bake another 10 or until golden brown.

I love this because it’s yummy and has easy clean up with only using two dishes!