Protein Burrito Casserole
A hearty and satisfying casserole that combines the flavors of a burrito, packed with protein and loaded with vegetables and spices. Perfect for busy weeknights and great for meal prep.
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.
Notes
Serve hot from the oven with optional toppings like sour cream, avocado, or additional salsa. This dish is ideal as a main course and pairs well with a green salad or tortilla chips.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 7gSodium: 600mgFiber: 8gSugar: 5g
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