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.
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Servings: 3 servings
Calories: 385kcal
Ingredients
- 2 cups butternut squash cubed in 1-inch pieces
- 3 tablespoon white onion diced
- 1 Jalapeno diced
- 15 ounces black beans rinsed and drained
- 15 ounces diced tomatoes can sub with salsa
- 1 teaspoon cumin
- 3 large gluten-free tortillas vegan-friendly, if needed
- ¼ cup vegan cheese can sub regular, if not vegan
- 1 cup fresh cilantro or parsley
- 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 in 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.
Video
Notes
WW Smart Points= Green:8 Blue:5 Purple:5
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Nutrition for 1 out of 3 large servings:
16g Protein | 5g Fat | 69g Carbs
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 69g | Protein: 16g | Fat: 5g