Black Bean Sweet Potato Casserole is a healthy Tex-Mex dish, combining sweet potatoes with shredded chicken, black beans, and Mexicorn – plus a spicy chipotle sauce and Mexican cheese. High in protein, low in calories, and it makes great left-overs!
Mexican Chicken Casserole
Sweet potatoes are a popular food around here. They are most definitely one of my hubby’s favorite foods. And why not? They are a major super food. So while he rarely requests anything special for dinner, he does request sweet potatoes A LOT.
THIS casserole? It’s so many things:
- Full of healthy ingredients.
- Slightly spicy, but not too much. (I swear.)
- Tex-Mex flavorful, which is our fav.
- High in protein, low in calories – perfect combo.
- Unbelievable tasty.
- Sweet Potatoes – Either 3 large sweet potatoes, or just over three pounds are needed. I boiled mine in some nicely salted water, but you could bake and then mash as well.
- Chicken – To save time, I used rotisserie chicken. You could also bake some chicken in the oven, and then shred.
- Black Beans – Make sure you rinse well, and then strain well.
- Mexicorn – One can, or use frozen corn.
- Cheese – Just 8 ounces of Mexican cheese for the top of the casserole. Add more for cheese lovers!
- Chipotle peppers – Use as much as you like, according to your taste buds. I used about 2/3 of a 7 oz. can, and it’s very moderately spicy. Not too much at all.
How to make Mexican Chicken Casserole:
Boil the potatoes. In a medium sauce pan, add sweet potatoes and cover with water and salt – over medium high heat. Cook until potatoes are fork tender. Strain potatoes, and mash with a potato masher. Spread potatoes evenly in a 9×11 casserole dish.
Shred the chicken. When rotisserie chicken is cool, shred into bite sized pieces. You can also bake some chicken, seasoned well with olive oil, salt, and pepper – and then shred.
Make sauce. In a food processor, add diced tomatoes, chipotle peppers, cumin, and onion powder. Sauté chopped onion in a small pan with olive oil until soft. Add garlic and stir for 30 seconds. Add the onion and garlic to the food processor, and pulse until well combined.
Combine. In a large bowl, combine the shredded chicken, the rinsed and strained black beans, the strained Mexicorn, and the sauce. Mix well, and spoon evenly over the sweet potato mash.
Add cheese. Sprinkle the Mexican cheese over the top of the casserole, and then if desired, add some reserved black beans and corn.
Bake. Bake in a 350 preheated oven for approximately 30-40 minutes, or until heated through. If casserole is made in advance, and stored in the refrigerator, bake for longer, but cover it for about half the baking time.
Serve. Serve casserole with some sautéed onions and peppers, some avocado slices, and some chopped cilantro.
What to serve with Black Bean Sweet Potato Casserole:
- Veggies – If desired, sauté some onions, colored bell peppers, and some jalapeño peppers (for some kick).
- Avocado – I highly recommend serving this casserole with some avocado slices, or my BEST Chunky Guacamole!
- Top it with some simple Pico de Gallo.
- Add a side of Cilantro Lime Rice.
- Pair with your favorite margarita – like my Classic Skinny Margarita, Blackberry Peach Frozen Margaritas, or Orange Jalapeño Margs!
Kitchen Tools used for this recipe:
Make this Tex-Mex dish next: Shredded Beef Chipotle Enchiladas
Black Bean Sweet Potato Casserole
- 3 large sweet potatoes – or 3 plus pounds
- kosher salt & freshly ground black pepper – to taste
- 4 cups shredded chicken – rotisserie chicken (or roast your own chicken)
- 2 15 oz. cans black beans – rinsed & strained
- 1 15 oz. can Mexicorn – strained
- 8 oz. Mexican cheese – or use pepper jack
- 1 Tablespoon olive oil
- 1 medium onion – chopped
- 3 cloves garlic – minced
- 1 7 oz. can chipotle peppers in adobe sauce – I used 2/3 of the can. Adjust to your liking.
- 2 cans fire-roasted diced tomatoes – do not strain
- 1 Tablespoon ground cumin
- 2 teaspoons onion powder
- salt & pepper to taste
- sauteed peppers and onions – to serve
- sliced avocado – to serve
- Start by peeling and chopping three large sweet potatoes. Cover with water, add salt, and boil until soft. Remove from heat and strain. Than mash and place in 9×11 casserole dish.
- For the chicken, use either rotisserie chicken or make your own. To bake: butterfly the chicken, drizzle olive oil and season with salt and pepper. Bake at 300 degrees for 25-30 minutes, or until cooked through. Shred when slightly cooled and set aside.
For the sauce:
- In a food processor or blender, combine the diced tomatoes, the chipotle peppers, the ground cumin, and the onion powder.
- In a small saute pan, cook onion in olive oil for a few minutes, or until soft. Add the minced garlic, and stir for 30 seconds, or until fragrant. Add to the blender.
- Blend all ingredients.
To assemble the casserole:
- In a large bowl, combine the shredded chicken, the black beans, Mexicorn, and the sauce. Stir well to combine. Pour over the sweet potatoes.
- Add 8 ounces of spicy Mexican cheese or pepper jack cheese to the top of the casserole. I also reserved some black beans and corn, and sprinkled them on the top for decoration.
- Bake on 350 for 30-40 minutes, or until warm throughout.
- Serve with sauteed onions and peppers, some sliced avocado, and some chopped cilantro.