Mexican Quinoa and Sweet Potato Casserole with Chipotle Yogurt Sauce

One Pot Sunday is BACK. This time it’s with a Mexican flare- spice included. 

And a cha cha cha on the side. I mean CHA CHA CHA.

Mexican Quinoa and Sweet Potato Casserole

I even made a homemade chipotle sauce that only calls for 3 ingredients!

Mexican Quinoa and Sweet Potato Casserole

Mexican Quinoa and Sweet Potato Casserole

Mexican Quinoa and Sweet Potato Casserole

Even though this dish is technically “vegan,” (minus the the yogurt sauce, of course) it’s filling, carby, and filled with delicious flavor. It is spicy, but the sweet potatoes do a nice job of balancing flavors and they add some sweetness, too.

I love that you literally throw everything into a baking dish, stir, and you’re pretty much done. Prep time is less than 10 minutes. So if you’re a busy mom or work from home like me…this is really nice and easy! 

Mexican Quinoa and Sweet Potato Casserole

Mexican Quinoa and Sweet Potato Casserole 

Mexican Quinoa and Sweet Potato Casserole

The ingredient list is simple: quinoa, sweet potatoes, back beans, diced tomatoes, your favorite salsa, vegetable stock, and some spices. I guarantee you have most or all of these ingredients in your kitchen! 

You can also gauge the spiciness, too. Do you want to clear ya’ sinuses? Or do you like your food a bit blander? You can manipulate this when you are seasoning things before baking. So just beware that if you use my EXACT recipe, your mouth may be on fire. #sizzle

Mexican Quinoa and Sweet Potato Casserole

The chipotle sauce was a great addition. You know my obsession with mixing hot and cold things together. This does just that! I used a base of Greek yogurt and then added chipotle pepper seasoning (which I got from Penzey’s) and some sriracha. Again- you can totally gauge the heat with your sauce by adding less of the spices. 

The avocados I got were from a local grocery store chain here in Minneapolis called Cub Foods. They weren’t kidding when they said they were “jumbo avocados.” Seriously- they are the size of a softball, I KID YOU NOT! Not sure what’s in the soil, these days.

 Mexican Quinoa and Sweet Potato Casserole

5 from 1 reviews
Mexican Quinoa and Sweet Potato Casserole with Chipotle Yogurt Sauce
Prep time
Cook time
Total time
For the Casserole
  • -1 cup quinoa, uncooked and risnsed
  • -1 cup vegetable broth (or chicken)
  • -2 cans black beans, rinsed (15 oz each)
  • -2 cans diced tomatoes + juices (15 oz each)
  • -1.5 cups salsa (I used mild)
  • -1 tablespoon chili powder (for less spicy cut in half)
  • -1 teaspoon onion powder
  • -1 teaspoon cayenne (for less spicy cut in half)
  • -2 large sweet potatoes, diced
For the Chipotle Yogurt Sauce
  • -1/2 cup Greek yogurt, I used 0% fat plain
  • -1 teaspoon chipotle powder
  • -2 teaspoons sriracha
For the Casserole
  1. Preheat oven to 350F. Then, spray a large baking dish with nonstick cooking spray and place all ingredients into dish. Mix until everything is evenly combined. Bake, covered with tin-foil, for about 75 minutes or until sweet potatoes are tender and quinoa is cooked (you should be able to tell).
For the Chipotle Yogurt Sauce
  1. Mix together all ingredients until combined.

So awesome that you don’t have to precook your quinoa! Saves so much time and mess. Confession- almost every single time I cook quinoa, it overflows 😀 An easy fix would be using a bigger pot.

Mexican Quinoa and Sweet Potato Casserole  Mexican Quinoa and Sweet Potato Casserole   

How spicy do you like your food?

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      • says

        Ditto. Have I told you yet that I’m obsessed w your collages and typography. I love the pic with the text on the avocado slices. You should think about doing a post on putting text on photos aka I want you to teach me your ways!

        • says

          HAHA 😀 That is a really good idea. I want to start incorporating more design posts! Do you use photoshop? Or what are you using to put text on photos?

          • says

            Yup, I use Photoshop. I finally bit the bullet earlier this month and it has made a huge difference. Thanks to your recent post about the special deal for Photoshop/Lightroom I was able to downgrade from the single-app subscription ($19.99) to the cheaper Photoshop deal! Woohoo!

          • says

            NICE! THAT IS SO AWESOME! I should do some tutorials..I get lots of questions. If you ever have anything specific- email me. I’d love to help in any way!

          • says

            Of course! There are a couple of options when it comes to Photoshop… but what Katie is talking about is the Creative Cloud. Essentially it’s a monthly subscription of Adobe products. You can get one that is $19.99 where you have access to Lightroom and Photoshop instead of paying the flat $2,000 something rate to download it onto your desktop.I posted about it in this post where you can read a little bit more: Hope this helps!! 😀 😀

  1. says

    Yum! That looks, sounds, (I bet) tastes, wonderful! Love this on a chilly Sunday evening after my 19 mile long run! With my high level training I need to get the right nutrition in to fuel my training. This would be perfect! Thanks for the recipe!

    • says

      I seriously think everyone has a connection to Minnesota! Did you live in the cities?! Where abouts <— had to say that. It’s total Minnesota lingo 😀

      • says

        Abouts – haha! I almost added an s to the end of Cub just because so many people said that too. Good ol’ upper midwest lingo. :) I went to school at UMD and grew up in the UP of Michigan. Lots of my relatives live in MN.

  2. Jacinda says

    Hi, just wondering about how many servings is this dish. Thinking about making it for the fam. Let me know thanks!

  3. Becca says

    Hi, I was wondering calorie wise how much it was? if you don’t have it, ill put it in calorie count but serving wise you mentioned 6-8 servings, so how big are the servings? 1/2 cup? 1 cup?

  4. LisaK says

    This was delicious! My first recipe from your site but I will be trying many more after this winner- thank you!!

  5. Stacey says

    Would this work if I divided the recipe in half? If so could I just half all of the ingredients? Or could I bake in 2 8X8 pans and freeze some for later?

    • says

      Absolutely! You could definitely divide in half. You may want to cut the time a little. What took so long was that there was so much meat that it had to fully cook! If you use a bigger pan, it will cook faster!

  6. The new Mrs. T says

    Made this last week! So good! But I wanted to add that it gave both my husband and I SOO MUCH energy! We did not feel weighed down or sleepy, in fact, it was the complete opposite! #doublescore #preworkoutmeal

  7. amy says

    it doesn’t call for Avacados? or maybe I just missed it…

    What is Srirachi?? I will make without cause I don’t know what it is 😛


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