why make this recipe
Protein Burrito Casserole is a hearty and satisfying dish that combines the flavors of a burrito in a convenient casserole form. It’s perfect for busy weeknights when you want something filling, and it’s also great for meal prep. This recipe is packed with protein from the chicken and beans, and it’s loaded with vegetables and spices. Plus, it can feed a crowd, making it an ideal choice for family gatherings or potlucks.
how to make Protein Burrito Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, salt, and pepper.
- Spread the mixture evenly in a greased baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until heated through and cheese is bubbly.
- Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.
how to serve Protein Burrito Casserole
Serve Protein Burrito Casserole hot from the oven. You can offer extra toppings like sour cream, avocado, or additional salsa on the side. This dish works well as a main course and can be accompanied by a simple green salad or tortilla chips for added crunch.
how to store Protein Burrito Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it in an airtight container for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it in the oven or microwave until heated through.
tips to make Protein Burrito Casserole
- For extra flavor, add diced bell peppers or onions to the mix.
- If you prefer a spicier dish, include jalapeños or a dash of hot sauce.
- Use leftover rotisserie chicken for a quicker preparation time.
- For a vegetarian option, substitute chicken with extra beans or tofu.
variation
You can customize the ingredients to suit your tastes. Try using quinoa instead of rice, or swapping out the black beans for pinto beans. You can also use different types of cheese, like pepper jack for a spicy kick.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! You can prepare the entire dish ahead of time and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if you bake it from cold.
Q: Can I use uncooked chicken in this recipe?
A: It’s best to use cooked chicken as specified in the recipe. If you want to use uncooked chicken, you will need to adjust the cooking time significantly, or consider baking it separately before adding it to the casserole.
Q: Is this casserole gluten-free?
A: Yes, this recipe is gluten-free as long as you use gluten-free salsa and ensure your ingredients do not contain gluten-based additives. Always check labels to be safe.
Protein Burrito Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use leftover rotisserie chicken.
- 2 cups cooked rice Quinoa can be used as a substitute.
- 1 can black beans, drained and rinsed Pinto beans can be used as an alternative.
- 1 cup corn (fresh or frozen)
- 1 cup salsa Ensure it's gluten-free if needed.
- 1 teaspoon chili powder Add more for extra spice.
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or your choice) Pepper jack for a spicier kick.
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, salt, and pepper.
- Spread the mixture evenly in a greased baking dish.
- Top with shredded cheese.
Cooking
- Bake for 25-30 minutes, or until heated through and cheese is bubbly.
- Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.