Mexican Chipotle Sweet Potato Casserole
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This Mexican Chipotle Sweet Potato Casserole is a delicious and simple, vegan and gluten free recipe that could be eaten as a side dish or as an entree!
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 chipotle salsa for a gluten free & vegan recipe that is super scrumptious!
If you hadn’t noticed, I kind of have a thing for the flavor of chipotle. You’ll find it in these recipes for Chipotle Lime Chicken Fajita Skewers, Chipotle Stout Chili, Chipotle Pulled Pork Dip & Chipotle Honey Glazed Salmon Tacos, just 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!
Chipotle Sweet Potato Casserole Ingredients
- 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) chipotle salsa
- 1 tsp cumin
- 1 cup vegetable broth
- 2 avocados
- 2 limes (juiced)
- 2 tbsp fresh cilantro
Chipotle Sweet Potato Casserole Instructions
Preheat the oven to 350°F 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, cilantro lime cauliflower rice, 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!
Mexican Chipotle Sweet Potato Casserole
Ingredients
- ½ cup red onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, diced
- 2 cups sweet potatoes, diced
- 15 oz can corn kernels, drained & rinsed
- 15 oz can diced tomatoes with green chilies
- 15 oz can black beans, drained & rinsed
- 16 oz chipotle salsa
- 1 tsp cumin
- 1 cup vegetable broth
- 2 avocados
- ¼ cup lime juice, fresh squeezed
- 2 tbsp fresh cilantro
Instructions
- Preheat the oven to 350°F 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 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 4-6 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.
Nutrition Facts
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8 Comments on “Mexican Chipotle Sweet Potato Casserole”
I’m allergic to beans. Can another protein such as chicken (or something else) be substituted? Should it be cubed, shredded, etc? Thanks for all the great recipes!
I made this night, worked out good but my crock pot did not see, hot enough so I ended up doing it in the oven. The avocado and lime juice did not purée liquid enough so added sour cream to it to make it more creamy. Served over Basmati rice
What a great recipe! I made this tonight and used canned jalapeños and frozen corn, only because I forgot those at the store. I also served mine with basmati rice, and it turned out delicious! I added some hot sauce, because I add that to just about everything, and I am so content and happy! I have lots of left overs, and even my super picky daughter tried it!
I love one pot meals, they always make for delicious weeknight dinner. Definitely inspired to make this mexican casserole.. it looks super delicious with all those flavours going on!
Thanks so much Thalia! 🙂