“Tartas Pastores”: Mexican Shepherd’s Pies with Smoky Sweet Potato Crust
Facebook3Twitter0Linkedin1Email1X Yummly0 print Medium | Servings: 4 | Ready In: 60 minutes | Yield: 4 individual pans (or one 8-inch full-sized pan) The traditional Shepherds Pie gets a Mexican twist with this spicy vegan recipe. An oil-free filling of black beans and corn is topped with a smoky plant-based sweet potato crust for a comfort food dinner your family will love. Enjoy with 5-Minute Guacamole, Watermelon Salsa, Jicama Salad, and Mexican Chocolate Sauce for Dessert. Ingredients For the Smoky Sweet Potato Crust: 3 medium sweet potatoes, peeled and cut into chunks ½ cup unsweetened plain almond milk ½ teaspoon ground chipotle chili Salt, to taste For the Mexican Black Bean Corn Filling: 1 bell pepper, diced 1 red onion, diced 2 cloves garlic, minced 1 teaspoon ground sweet paprika 1 teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons tomato paste ½ cup water 1 (15-ounce) can black beans, drained and rinsed ½ cup frozen corn kernels, thawed How it’s Done Preheat your oven to 375°F. To make the Smoky Sweet Potato Crust: Place the sweet potatoes in a small pot. Cover with water. Place a lid on the pot, bring to a boil, and reduce to a simmer. Simmer until the potatoes are tender. When the sweet potatoes are tender, drain them well, shaking off any excess water. Return the potatoes to the small pot. Add the ground chipotle and use a potato masher to mash. Add enough almond milk to reach a creamy constancy. You want something a