Burrito Breakfast Bake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180C

Step 2

Combine the onion and pepper in a large saucepan with 60ml of water over medium heat. Cool for 5 minutes to soften. Add the greens, starring until wilted and the water is evaporated.

Step 3

Add the savoury spice blend, chilli powder, cumin, oregano and 62g of the summer salsa, stirring to combine. Remove from heat.

Step 4

Mash the black bean sin a large bowl. Add the reserved vegetable mixture and stir to mix well.

Step 5

In a separate bowl, combine the mashed sweet potato, coriander, nutritional yeast and 62g of the Salsa.

Step 6

Spoon one-quarter of the sweet potato mixture down the centre of each tortilla. Top each with one -quarter of the bean mixture. Roll up the tortillas and arrange them, seam side down, in the prepared baking dish. Spread the remaining 190g of salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20 - 30 minutes. or until hot. Serve hot, garnished with diced avocado.