Pastelon Bowl a Puerto Rican Favorite

Courtesy of:  @BonittoStudio

 

Pastelon is a Puerto Rican dish that resembles a lasagna. Amarillos (sweet plantains) replace noodles and picadillo replaces the traditional Italian-style filling. The dish is a tasty combination of sweet and salty. Picadillo can also be served in a variety of dishes such as over rice or in tacos and burritos, to name a few. Pastelon can also be made as a meat "pie" by grinding the plantains. Later on I will prepare one of these for the blog (and my belly), but for now I thought I'd take a stab at putting together a simpler bowl-verision. It incorporates the predominant flavors in traditional Pastelon, but it comes together much faster. For more recipes checkout The Almost Vegan Rican

Beefless Picadillo

2 12 oz packs of Trader Joe's Beef-less Ground Beef (or your beef substitute of choice)

1 medium yellow onion, diced

1 1/2 cups canned diced tomatoes

4 cloves garlic, diced

1/2 cup diced green bell pepper

a handful of manzanilla olives

1/4 cup Goya Recaito

1 tsp dried oregano

1 tsp Goya Adobo Light (or to taste)

1 tbsp oil (vegetable or olive) or cooking spray

Directions:

1. Coat the bottom of the caldero with oil.

2. Sautee onion, garlic and pepper until fragrant.

3. Add beef substitute and Adobo. Cook on medium-high for 3-5 minutes, stirring.

4. Add tomatoes, Recaito, oregano, olives. Once mixture begins to bubble, lower heat and cook another 5 minutes.

Serve in a bowl with Goya frozen amarillos, cooked according to package directions.

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