Plant Based Burrito Casserole
I love a burrito or a burrito bowl, but have you ever tried it as a casserole? Honestly its a game changer! All of the flavors really meld together and its a party in your mouth. I made this recipe completely vegan, and not only was it delicious but I was also fully satisfied. I definitely recommend giving this recipe a try even if you don't eat a 100% plant based diet.
Plant Based Burrito Casserole
Serves: 6
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Ingredients
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3 cups raw sweet potatoes cut into 1" cubes
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1 cup canned black beans, drained & rinsed
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1 cup canned jackfruit in brine, roughly chopped
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16 oz jar Frontera double roasted tomato medium salsa
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1/2 teaspoon salt
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2 cups low sodium vegetable broth
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1/2 cup quinoa (uncooked)
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1/2 cup plant based cheddar cheese
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Instructions
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Preheat the oven to 400 degrees.
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In a 9x13" casserole dish combine all of the ingredients except for the cheese.
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Mix everything to combine and cover tightly with foil.
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Bake for 45-60 minutes until the potatoes are soft and the quinoa is fully cooked.
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Remove the foil, sprinkle on the cheese and broil uncovered on high for 4 minutes.
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Nutritional Information: (Per Serving)
Serving Size: 1/6th of the recipe
Calories: 197 calories
Total Fat: 3.2 g
Cholesterol: 0 mg
Sodium: 1142 mg
Total Carbs: 35 g
Fiber: 5.5 g
Sugar: 3.7 g
Added Sugars: 0 g
Protein: 5.3 g
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Key words: vegan recipe, burrito casserole, plant based recipe, semi homemade