Vegan Butternut Squash Casserole Meal Prep Idea
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2.94 from 43 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.   
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Dish
Cuisine: Mexican
Keyword: Meal Prep
Servings: 3 servings


  • 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


  • 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