Mexican Chipotle Sweet Potato Casserole

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.

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.

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 to 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 casserole.

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