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Breakfast Burrito Bake

Despite “breakfast” being in the title, this makes an ideal breakfast, lunch or dinner meal. Grated potatoes are added to the vegetables and beans to give some “grip” to the dish, and more grated potatoes mixed with a little nutritional yeast create a cheesy-looking finish. This makes a lot of food—perfect for leftovers!   Print...Read More »
8 Servings - 1 hr 35 min -
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Servings:8  | Calories:238 | Total Fat:1g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
2 %
Sat Fat 0g
0 %
Total Carb 48g
16 %
Fiber 10g
40 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 380mg
16 %
Protein 12g
24 %
45% Russet potatoes
20% Black beans
19% Pinto beans
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 large russet potatoes, shredded (peeled or unpeeled)
2 tablespoons nutritional yeast
1/2 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
1/2 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 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano
1 teaspoon chili powder
1 / 4- 1/2 teaspoon red pepper flakes
1 can diced tomatoes (15 oz.)
1 can black beans (15 oz.)
1 can pinto beans (15 oz.)
1/2 cup chopped fresh cilantro leaves

Directions : View recipe directions on
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