Vegan Breakfast Burrito Casserole

Hey there! I’m Jenny, and today I’m excited to share my Vegan Breakfast Burrito Casserole recipe. This dish is a game-changer for breakfast lovers, combining the convenience of a casserole with the deliciousness of breakfast burritos. It’s packed with plant-based protein and veggies, making it a nutritious and satisfying start to your day.

I love making this casserole for weekend brunches or when we have guests over. It’s a hit every time! The best part is, you can prepare it the night before and just pop it in the oven in the morning. It’s hearty, flavorful, and super easy to make. Let’s get started!

Servings: 8
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Cuisine: Mexican-American

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 large tortillas, cut into strips
• 1 cup vegan cheese, shredded
• 1 cup salsa
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup chickpea flour

Equipment/Utensils

• Large skillet
• Baking dish (9×13 inch)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté Vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté for about 5 minutes until they start to soften. Add the mushrooms and cook for another 3 minutes.
3. Add Beans and Corn: Stir in the black beans, corn, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Prepare Baking Dish: In the baking dish, layer half of the tortilla strips. Spread half of the vegetable mixture over the tortillas. Sprinkle half of the vegan cheese on top. Repeat the layers with the remaining tortillas, vegetables, and cheese.
5. Make the Sauce: In a mixing bowl, whisk together 1 cup salsa, 1 cup unsweetened almond milk, 1/4 cup nutritional yeast, and 1/4 cup chickpea flour until smooth. Pour the sauce evenly over the casserole.
6. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the top is golden.
7. Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy!

Nutritional Information (per serving)

• Calories: 230
• Total Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 9g

Vitamins and Minerals (per serving)

• Vitamin A: 20%
• Vitamin C: 40%
• Calcium: 10%
• Iron: 15%
• Folate: 25%

This Vegan Breakfast Burrito Casserole is sure to become a favorite in your home. It’s delicious, easy to make, and perfect for any breakfast or brunch occasion. Enjoy!

Vegan Breakfast Burrito Casserole

jenny

I love making this casserole for weekend brunches or when we have guests over. It's a hit every time! The best part is, you can prepare it the night before and just pop it in the oven in the morning. It's hearty, flavorful, and super easy to make. Let's get started!

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 servings

Calories 230 kcal

Ingredients

  

• 1 tbsp olive oil
• 1 large onion chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 cup mushrooms sliced
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 large tortillas cut into strips
• 1 cup vegan cheese shredded
• 1 cup salsa
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup chickpea flour

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Sauté Vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté for about 5 minutes until they start to soften. Add the mushrooms and cook for another 3 minutes.
• Add Beans and Corn: Stir in the black beans, corn, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
• Prepare Baking Dish: In the baking dish, layer half of the tortilla strips. Spread half of the vegetable mixture over the tortillas. Sprinkle half of the vegan cheese on top. Repeat the layers with the remaining tortillas, vegetables, and cheese.
• Make the Sauce: In a mixing bowl, whisk together 1 cup salsa, 1 cup unsweetened almond milk, 1/4 cup nutritional yeast, and 1/4 cup chickpea flour until smooth. Pour the sauce evenly over the casserole.
• Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the top is golden.
• Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy!

Notes

Nutritional Information (per serving)

• Calories: 230
• Total Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 9g

Vitamins and Minerals (per serving)

• Vitamin A: 20%
• Vitamin C: 40%
• Calcium: 10%
• Iron: 15%
• Folate: 25%

This Vegan Breakfast Burrito Casserole is sure to become a favorite in your home. It’s delicious, easy to make, and perfect for any breakfast or brunch occasion. Enjoy!