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.
Lunch, Main Dish
cubed in 1-inch pieces
rinsed and drained
can sub with salsa
gluten free tortillas
vegan friendly, if needed
can sub regular, if not vegan
fresh cilantro or prasley
salt & pepper
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.
Nutrition for 1 out of 3 large servings:
16g Protein | 5g Fat | 69g Carbs