There’s nothing I love more than a delicious slow cooked one pot meal that’s super easy to make and super healthy… which is why I’m totally obsessed with this new dish!
I combined tons of veggies with the delicious flavor of Que Pasa’s new Chipotle Salsa for a gluten free & vegan recipe that is super scrumptious!
I was introduced to the new line of products at the Natural Products Expo this spring and immediately fell in love with all of them, but went absolutely crazy for this chipotle salsa!
If you hadn’t noticed, I kind of have a thing for the flavor of chipotle… see Chipotle Lime Chicken Fajita Skewers, Chipotle Stout Chili, Chipotle Pulled Pork Dip & Chipotle Honey Glazed Salmon Tacos (to name a few!)
I thought it was about time I added a vegetarian (and vegan!) recipe to my ongoing list of chipotle flavored recipes, which is what I bring you today!
- ½ cup red onion (diced)
- 3 cloves garlic (minced)
- 1 jalapeno (diced)
- 2 cups sweet potatoes (diced)
- 1 can (15 oz) corn kernels (drained & rinsed)
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans (drained & rinsed)
- 1 jar (16 oz) Nature’s Path Que Pasa Chipotle Salsa
- 1 tsp cumin
- 1 cup vegetable broth
- 2 avocados
- 2 limes (juiced)
- 2 tbsp fresh cilantro
Preheat the oven to 350° or set a crock pot on low.
This recipe can be made in the oven or in the crock pot!
Add the onion, garlic, jalapeno, sweet potatoes, corn, diced tomatoes and black beans to a large bowl.
Add the Que Pasa Chipotle Salsa and toss everything together.
Place in an oven-safe baking dish or in the crock pot.
You can actually add all of the ingredients straight to the baking dish or crock pot, I simply tossed everything together in a bowl to make the pictures prettier 😉
Add the cumin and pour the vegetable broth over the dish.
Cover with foil and place in the oven to bake for 1 hour & 30 minutes, or cook on low in the crock pot for 4-6 hours.
Before serving the casserole, place the avocado, lime juice and cilantro in a blender or food processor and puree.
Drizzle the avocado sauce over the top of the casserole.
I served mine over cilantro lime rice, you could also serve it over quinoa, or wrap it up in a tortilla, or simply serve it by itself, no matter how you serve it, you’re going to love it!
Excuse me while I run to the kitchen to dig into the leftovers for lunch!
Today’s post was sponsored by Que Pasa Foods. Thanks for supporting all of the delicious WhitneyBond.com partners like Que Pasa!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten free.