You don't have to have meat to enjoy a healthy Pot Pie!
A public announcement; this ain't your frozen pot pie!
This Vegetarian Mexican Pot Pie is flavorful because you know I love spices! It's topped with crispy corn strips, so who needs the pastry? Lastly, the guacamole makes this dish creamy and this is a one-pot recipe!
Do you want to try Meatless Monday? Well, this recipe is a perfect one for your first Meatless Monday.
Remember, I cook it, I eat it, so I know you'll love it!
Ingredients
12 oz Plant-Based Grounds
1 1/2 tablespoon olive oil
1 small red onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 corn, kernels removed
150 g frozen spinach, thawed
1 tablespoon diced jalapeños
400 g can black beans, drained
1 teaspoon ground cumin
1 teaspoon chipotle in adobo diced and sauce
¼ teaspoon smoked paprika
1 avocado
½ lemon, juiced
200 g tortilla strips or corn chips
Coriander to garnish
Directions:
Place a large frying pan over high heat and pour in 1 tbsp of olive oil.
Add plant-based grounds and sautee for 5 minutes until brown and place in a bowl to the side. Note: If it's not all the way browned set to the side because you'll add it back to cook it until done.
Add the other tablespoon of olive oil and heat for 30 seconds and add red onion, red pepper, green pepper, corn, spinach, and jalapeños. Stir to combine and reduce heat to medium. Cover with lid and sauté for 10 minutes.
Remove lid add plant-based grounds, and stir through black beans, cumin, chipotle and smoked paprika. Season with salt and pepper and cook for 2-3 minutes.
Remove from heat.
For the guacamole, pit the avocado and scoop out the flesh into a small bowl. Mash with the back of a fork and stir through lemon juice. Season with salt and pepper and place in the fridge.
Divide vegetable mixture into 4 bowls. Place onto a baking tray and top with tortilla strips or corn chips. Place in the oven for 4-5 minutes or until strips/chips are golden.
Remove from oven and top with guacamole and garnish with coriander. Enjoy!!!
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