Burrito breakfast bake

Ingredients

• 0.5 cup Red onion chopped
• 1 orange chopped
• 6 cups Spinach chopped
• 1 tablespoon Savory spice blend prepare beforehand
• 1 teaspoon Chilli powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Dried oregano
• 2 cups Summer salsa prepare beforehand
• 1.5 cups Black beans prepare beforehand
• 1 Sweet potato baked and mashed, prepare beforehand
• 2 tablespoons Fresh Cilantro minced
• 2 tablespoons Nutritional yeast
• 4 100% whole-grain tortillas
• 0.25 cup Pumpkin seeds coarsly ground
• 1 Avocado diced
• 1 Jalapeno chopped

Instructions

1. Preheat the oven to 180C or 350F.
2. Combine the onion and orange in a large saucepan with 0.25 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 0.25 cup of the summer salsa, stirring to combine. Remove from the heat.
3. Mash the black beans in a large bowl. Add the reserved vegetable mixture and stir to mix well.
4. In a separate bowl, combine the mashed sweet potato, cilantro, nutritional yeast and 0.25 cup of the salsa.
5. Spoon 0.75 cup of the salsa into a 23 x 33 cm or 9 x 13-inch baking dish, spreading evenly. Set aside.
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 0.75 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 jalapeno, if desired.