Breakfast Burrito Bake – Click SHOW MORE for the Full Recipe
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INGREDIENTS:
3 large russet potatoes, shredded (peeled or unpeeled)
2 tablespoons nutritional yeast, divided
½ yellow onion, diced small
1 red or orange bell pepper, diced small
1 zucchini, diced small
8 to 10 white or cremini mushrooms, sliced
½–1 bunch greens (kale, chard, collards, spinach, etc.) chopped into bite-size pieces
Juice from 1 lime
2 teaspoons dried basil
1½ teaspoons garlic powder
1½ teaspoons oregano
1 teaspoon chili powder
¼–½ teaspoon red pepper flakes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can black beans
1 (15-ounce) can pinto beans
½ cup chopped fresh cilantro leaves
DIRECTIONS:
-In a large soup pot with 1 inch of water in the bottom, steam the grated potatoes (in a steamer basket) for 5 to 10 minutes on medium-high heat until soft.
-Divide potatoes equally into two bowls. Stir 2 tablespoons of nutritional yeast into one of the bowls of potatoes, and mix thoroughly (it will have a somewhat gluey texture). Set bowls aside.
-Rinse out the soup pot, place it on the stove over medium-high heat, and sauté the onion, bell pepper, zucchini, and mushrooms in 2 tablespoons of water for 5 minutes. If needed, add more water, 1 tablespoon at a time, to prevent vegetables from sticking to the pan).
-Add the greens to the sautéed vegetables, and cook a few more minutes until soft. Add the lime juice, dried herbs and spices, 1 tablespoon of nutritional yeast, and the steamed potatoes without the nutritional yeast.
-Remove pot from heat, and fold in the tomatoes, beans, and cilantro.
-Spoon mixture into a dry 13×9-inch glass baking dish and smooth over the top. Spread the nutritional yeast-potatoes mixture evenly across the top with a spatula; it will be a little sticky, but it doesn’t have to be perfect or even go all the way to the edges (this will give a melted cheese appearance when cooked). Bake at 375º F uncovered for 35 to 45 minutes until topping is lightly browned around the edges. Let sit for at least 5 minutes before serving. Optional: garnish with a few pumpkin seeds.
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