Vegan Butternut Squash Casserole Meal Prep
Vegan Mexican Butternut Squash Casserole Meal Prep! Layered with black beans, tomatoes and Mexican flavors this 20-minute casserole is big on taste with minimal effort.
We are all about delicious and easy recipes. Especially easy breakfast recipes! And with so many of you asking for more vegan and breakfast recipes we thought it to only be fitting that we bring you both in this dish!
All the flavors of your favorite Mexican recipe meld together into layers of tortillas, fall butternut squash, black beans, salsa, and vegan cheese! Is your mouth watering yet? Like we said, it’s all of the best Mexican flavors together!
This works well as a dish you can enjoy straight out of the oven, but we actually prefer it for meal prep the next day or even 2-3 days later. There is just something about that extra time that makes the flavors really come together! We also kept it gluten free by using gluten free tortillas, but that was a personal choice. Feel free to use any tortilla you’d like! And if you are not vegan, you can make this high-protein by adding in some ground turkey or beef.
Vegan Butternut Squash Casserole Meal Prep Ingredients:
2 cups butternut squash, cubed
3 tbsp. white onion, diced
1 jalapeno, diced
1 15 oz. can black beans, drained
1 15 oz. can diced tomatoes or 2 cups salsa
1 tsp. cumin
3 large Gluten-Free tortillas, cut into quarters
¼ cup Vegan cheese
1 cup fresh cilantro or parsley leaves
salt to taste