Mexican Chipotle Sweet Potato Casserole

This Mexican Chipotle Sweet Potato Casserole is a flavorful, easy-to-make vegan and gluten-free dish that works well as a side or a satisfying main course.

This casserole celebrates slow-cooked comfort with bright Mexican-inspired flavors. A base of sweet potatoes, beans, corn and tomatoes is seasoned with cumin and a smoky chipotle salsa, then finished with a creamy avocado-cilantro sauce. You can bake it in the oven or let a crock pot do the work—either method yields a hearty, wholesome meal.

The smoky heat of chipotle pairs beautifully with sweet potato’s natural sweetness, while black beans and corn add texture and protein. This recipe is naturally gluten-free and vegan, and it adapts easily to what you have on hand.

Ingredients

½ cup red onion, diced
3 cloves garlic, minced
1 jalapeño, diced (remove seeds for milder heat)
2 cups sweet potatoes, diced
1 can (15 oz) corn kernels, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 jar (16 oz) chipotle salsa
1 teaspoon ground cumin
1 cup vegetable broth
2 ripe avocados
¼ cup fresh lime juice (about 2 limes)
2 tablespoons fresh cilantro, chopped

Instructions

Prep time: 15 minutes | Cook time: 1 hour 30 minutes (oven) or 4–6 hours (crock pot) | Serves: 6

Preheat the oven to 350°F (175°C) or set a crock pot to low.
In a large bowl, combine the diced red onion, minced garlic, diced jalapeño, sweet potatoes, drained corn, diced tomatoes with green chilies and drained black beans.
Add the chipotle salsa to the bowl and toss everything together so the vegetables are evenly coated.
Transfer the mixture to an oven-safe baking dish or directly into the crock pot.
Sprinkle the cumin over the top, then pour the vegetable broth evenly over the dish.
If baking, cover the dish tightly with foil and bake for 1 hour and 30 minutes, until the sweet potatoes are tender and flavors have melded. If using a crock pot, cook on low for 4–6 hours.
While the casserole finishes cooking, make the avocado-cilantro sauce. In a blender or food processor, combine the avocados, fresh lime juice and chopped cilantro. Puree until smooth. If needed, add a tablespoon or two of water to reach a pourable consistency.
When the casserole is done, remove it from the oven or crock pot and drizzle the avocado sauce over the top before serving.

Serving Suggestions and Notes

This casserole is versatile: serve it over cilantro-lime rice, quinoa, or cilantro-lime cauliflower rice. It also makes a great filling for tacos or burrito bowls, or enjoy it as a standalone dish with a side salad. For milder spice, use a milder salsa or reduce the jalapeño; for more heat, add extra chipotle or a pinch of cayenne.

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in 1–2 minute intervals, stirring between sessions. The avocado sauce is best when made fresh, but you can store any extra sauce in a sealed container for 1–2 days; add a squeeze of lime and stir before serving if it darkens slightly.

Nutrition (per serving)

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 IU (approx.)
Vitamin C: 26.1 mg
Calcium: 103 mg
Iron: 3.6 mg

This Mexican Chipotle Sweet Potato Casserole is a balanced, flavorful option whether you’re serving a weeknight dinner, a potluck contribution, or a holiday side. The smoky chipotle and bright avocado-cilantro sauce create a delicious contrast that will appeal to vegans and omnivores alike. Enjoy!

Recipe at a glance: Prep 15 minutes • Bake 1 hour 30 minutes (or crock pot 4–6 hours) • Serves 6 • Vegan • Gluten-free

Author: Whitney Bond