BURRITO BREAKFAST BAKE

Baked sweet potatoes are one of my favourites, whether eaten as is or in a dish like this one. To save time, I bake extras and keep them on hand, or I microwave one.

Serves 4

75g chopped red onion

1 orange or red pepper, finely chopped

1.35kg chopped spinach, chard or kale

1tsp Savoury Spice Blend (see page 46)

1tsp chilli powder

½tsp ground cumin ½tsp dried oregano 500g Homemade Salsa (see below) or your favourite salt-free salsa 95g dried black beans, cooked, or 425g tin (preferably BPA-free, see page 47) or Tetra Pak carton salt-free black beans, drained and rinsed 1 baked sweet potato, mashed

2tbsp minced fresh coriander

2tbsp nutritional yeast, or yeast flakes (from larger supermarkets or health food shops) 4 salt-free 100% whole-grain tortillas 30g pumpkin seeds, coarsely ground

1 ripe Hass avocado, diced (optional)

1 fresh jalapeno pepper, chopped (optional)

Preheat the oven to 180°C/ fan 160°C/gas 4. Combine the onion and pepper in a large saucepan with 60ml water. Cook over a medium heat for 5 minutes, until softened. Add the greens and cook, stirring, until they are wilted and the water has evaporated. Add the Savoury Spice Blend, chilli powder, cumin, oregano and 60g of the salsa, and stir well to combine. Remove from the heat.

Mash the black beans in a large bowl. Add the onion mixture and stir well. In a separate bowl, combine the mashed sweet potato, coriander, yeast and another 60g of the salsa.

Spoon 190g of the salsa into a 23x32cm ovenproof dish, spreading evenly. Lay the tortillas on the work surface and spoon a quarter of the sweet potato mixture down the centre of each tortilla. Top each with a quarter of the bean mixture. Roll up the tortillas and arrange them, seam-side down, next to each other on top of the salsa in the dish.

Spread the remaining 190g of the salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20-30 minutes, until hot. Serve at once, garnished with diced avocado and chopped jalapeno, if desired.