Summer Burrito Casserole


 

Summer Burrito Casserole
Florida Coastal Cooking

Serves 3 to 4

Gluten Free, Vegan

 


Ingredients

2 cups Roasted Summer Veggie Shepherds Pie with Corn, Tomato, Onions and Quinoa

1 tsp adobo seasoning (or seasoning of choice)

1 cup cooked black beans

3 gluten free tortillas (or tortillas of choice)

1/3 cup Daiya cheddar cheese (or cheese of choice)

1/2 cup good quality tomato sauce (I used Garlic Joy Marinara)

Directions

1. Preheat oven to 375F. Spray a small baking dish with cooking spray. Mix shepherd's pie, adobo and black beans in a medium bowl; roll 1/3 mixture into each of three tortillas, placing each in the dish as you roll. Pour tomato sauce over evenly; top with cheese. Bake for 25 to 30 minutes or until cooked through.

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