Mexican Chipotle Sweet Potato Casserole
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!
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
Calories 313kcal (16%)Carbohydrates 50g (17%)Protein 10g (20%)Fat 11g (17%)Saturated Fat 1g (5%)Sodium 1131mg (47%)Potassium 1182mg (34%)Fiber 14g (56%)Sugar 10g (11%)Vitamin A 6985mg (140%)Vitamin C 26.1mg (32%)Calcium 103mg (10%)Iron 3.6mg (20%)
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