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 jalapeño diced
- 2 cups sweet potato diced
- 15 oz corn kernel drained & rinsed, canned
- 15 oz diced tomatoes with green chilies canned
- 15 oz black beans drained & rinsed, canned
- 16 oz chipotle salsa
- 1 tsp cumin
- 1 cup vegetable broth
- 2 avocado
- ¼ cup lime juice fresh squeezed
- 2 tbsp cilantro fresh
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 Information
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 313
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 1131mg | 47% |
| Potassium | 1182mg | 25% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
| Vitamin A | 6985mg | 140% |
| Vitamin C | 26.1mg | 29% |
| Calcium | 103mg | 10% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.