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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!
Course
Main Course, Side Dish
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Servings
6
people
Calories
313
Author
Whitney Bond
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
Calories:
313
kcal
|
Carbohydrates:
50
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
1131
mg
|
Potassium:
1182
mg
|
Fiber:
14
g
|
Sugar:
10
g
|
Vitamin A:
6985
mg
|
Vitamin C:
26.1
mg
|
Calcium:
103
mg
|
Iron:
3.6
mg