Vegan Butternut Squash Casserole Meal Prep

VEGAN MEAL PREP CASSEROLE 2

Vegan Butternut Squash Casserole Meal Prep

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!

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.   

Watch how to make it in our video below:

Vegan Butternut Squash Casserole Meal Prep

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 

Vegan Butternut Squash Casserole Meal Prep

Vegan Butternut Squash Casserole Meal Prep

Vegan Butternut Squash Casserole Meal Prep Idea
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2.93 from 42 votes

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.   
Course Lunch, Main Dish
Cuisine Mexican
Keyword Meal Prep
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings

Ingredients

  • 2 cups butternut squash cubed in 1-inch pieces
  • 3 tbsp white onion diced
  • 1 Jalapeno diced
  • 15 ounces black beans rinsed and drained
  • 15 ounces diced tomatoes can sub with salsa
  • 1 tsp cumin
  • 3 large gluten free tortillas vegan friendly, if needed
  • 1/4 cup vegan cheese can sub regular, if not vegan
  • 1 cup fresh cilantro or prasley
  • salt & pepper to taste

Instructions

  • Preheat oven to 350 F. Prepare a 9x13” baking dish by place a thin layer of the canned tomatoes on the bottom.
  • In a large mixing bowl, combine the butternut squash, white onion, jalapeno, black beans, cilantro, cumin, salt and remaining tomatoes. Stir to combine the ingredients.
  • Layer 4 of the tortilla quarters on the bottom of the baking dish then place a layer of the butternut squash mixture over it to cover. Repeat 2 times for 3 layers total.
  • Bake at 350 F 17 minutes then layer with the Vegan cheese over the top and bake another 3 minutes.
  • Remove from the oven and let the casserole sit 5 minutes prior slicing into 3 large slices.

Notes

Nutrition for 1 out of 3 large servings:
16g Protein | 5g Fat | 69g Carbs

5 Comments on "Vegan Butternut Squash Casserole Meal Prep"

  1. Foreword: I did not make this vegan – I subbed in parmesan cheese and regular tortillas. Other than that, I followed all instructions and quantities.

    This recipe has the potential to be pretty good if you LEAVE OUT THE TORTILLAS. They became wet and gooey and extremely unpleasant, in both texture and flavor. The whole mixture smelled appetizing before proceeding with the layering, so do yourself a favor and leave that step out.

  2. Um for those of us who are culinarily challenged…did you cook the cubed squash before putting it in the mix/proceeding with the casserole. Deff just did it per the instructions /didn’t see anything saying I had to cook the squash prior and the texture seems…not as soft as I’d expect after taking it out of the oven. Help lol. Trying desperately to cook a healthy meal but I’m hopeless in a kitchen lol.

  3. Everywhere else on the internet it says to cook a squash for at least an hour.

    We followed the directions to a T here as well.. and the squash is still very hard.

    Not sure if they used pre cooked frozen squash or something, but my pregnant wife is not happy right now!

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