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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!

Print Recipe Pin Recipe 5 from 1 vote 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 313 kcal (16%) Carbohydrates 50 g (17%) Protein 10 g (20%) Fat 11 g (17%) Saturated Fat 1 g (5%) Sodium 1131 mg (47%) Potassium 1182 mg (34%) Fiber 14 g (56%) Sugar 10 g (11%) Vitamin A 6985 mg (140%) Vitamin C 26.1 mg (32%) Calcium 103 mg (10%) Iron 3.6 mg (20%) Did you make this recipe? Tag @WhitneyBond on Instagram and hashtag it #WBRecipes

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