Burrito Breakfast Bake

Name: Burrito Breakfast Bake
Cuisine: Mexican, Latin American, American
Ingredients: 1/2 Cup Chopped Onion; 1 orange or red bell pepper, finely chopped; 6 cups chopped spinach, red chard,; 1 teaspoon Savory Spice Blend(page 4); 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 2 cups Summer Salsa (page 41) or your favorite salt-free salsa; 1½ cups cooked black beans; 1 baked sweet potato, mashed; 2 tablespoons minced fresh cilantro; 2 tablespoons nutritional yeast; 4 salt-free 100% whole-grain tortillas; ¼ cup coarsely ground pumpkin seeds; 1 ripe Hass avocado, diced (optional); 1 fresh jalapeño pepper, chopped(optional)

6 steps

Updated at: Thu, 17 Aug 2023 07:39:11 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

½ cupchopped onion

1orange bell pepper

or red, finely chopped

6 cupsspinach

chopped, red chard

1 teaspoonSavory Spice Blend

1 teaspoonchili powder

½ teaspoonground cumin

½ teaspoondried oregano

2 cupsSummer Salsa

page, or your favorite salt-free salsa

1 ½ cupsblack beans

cooked

1sweet potato

baked, mashed

2 tablespoonsfresh cilantro

minced

2 tablespoonsnutritional yeast

4whole-grain tortillas

salt - free, 100 %

¼ cuppumpkin seeds

coarsely ground

1hass avocado

ripe, diced, optional

1fresh jalapeño pepper

chopped, optional

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Combine the onion and bell pepper in a large saucepan with ¼ cup of water over medium heat. Cook for 5 minutes to soften. Add the greens, stirring until wilted and the water is evaporated. Add the Savory Spice Blend, chili powder, cumin, oregano, and ¼ cup of the Summer Salsa, stirring to combine. Remove from the heat.

Step 3

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

Step 4

In a separate bowl, combine the mashed sweet potato, cilantro, nutritional yeast, and 1/4 cup of the salsa.

Step 5

Spoon ¾ cup of the salsa into a 9 × 13-inch baking dish, spreading evenly. Set aside.

Step 6

Spoon one-quarter of the sweet potato mixture down the center 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 ¾ cup of salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20 to 30 minutes, or until hot. Serve hot, garnished with diced avocado and chopped jalapeño, if desired.