Breakfast Burrito Bake
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
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.
Chef’s Notes: I grate the potatoes here but you can also use mashed potatoes in the same way. It won’t have a cheesy look; it will look more like Shepherd’s pie.
This is a very flexible recipe, so use any kind of beans or veggies you like. If you want a spicier flavor, use hot chili powder (I use ancho chili powder, which is mild) and/or more chili powder. Red pepper flakes are quite hot, so add according to your heat tolerance, or eliminate completely if you do not like spicy foods.
The brand Muir Glen makes a Fire Roasted variety of diced tomatoes, which works well here.
If you are using beans cooked from scratch, use 1½ cups for each, pinto and black.
In addition to garnishing with whole pumpkin seeds, try placing a small handful into a rotary cheese grater to create a Parmesan cheese effect.