Breakfast Burrito Bake
www.forksoverknives.com
www.forksoverknives.com
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Ingredients

  • water for steaming & sautéing
  • 3 large russet potatoes, shredded (peeled or unpeeled)
  • 2 tablespoons nutritional yeast
  • ½ of a yellow onion, small diced
  • 1 red or orange bell pepper, small diced
  • 1 zucchini, small diced
  • 8-10 white or crimini mushrooms, sliced
  • ½ to 1 bunch greens (kale, chard, collards, spinach, etc.) chopped into bite-size pieces
  • Juice from 1 lime
  • 1 tablespoon nutritional yeast
  • 2 teaspoons dried basil
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons oregano
  • 1 teaspoon chili powder
  • ¼-½ teaspoon red pepper flakes
  • 1 can diced tomatoes (15-ounce)
  • 1 can black beans (15-ounce)
  • 1 can pinto beans (15-ounce)
  • ½ cup chopped fresh cilantro leaves

Instructions

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