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!
water for steaming
3 large russet potatoes, shredded (peeled or unpeeled)
2 tablespoons nutritional yeast
water for sautéing
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-oz.)
1 can black beans (15-oz.)
1 can pinto beans (15-oz.)
½ cup chopped fresh cilantro leaves
1. (This recipe has a lot of ingredients, so I suggest assembling and prepping all of your items before you start cooking.) In a large soup pot with 1 inch of water in the bottom, steam the grated potatoes (in a steamer basket) for 5-10 minutes on med-high heat until soft. Separate equally into a two bowls. In one of the bowls, add the 2 tablespoons of nutritional yeast and mix thoroughly (it will have a somewhat gluey texture). Set bowls aside.
2. Rinse out the same soup pot, and without the steamer basket, sauté the onion, bell pepper, zucchini and mushrooms in a couple tablespoons of water for 5 minutes (adding water as needed so as not to stick); add in the greens and cook another few minutes until soft. Then mix in: lime juice, dried herbs and spices, 1 tablespoon of nutritional yeast, and the steamed potatoes without the nutritional yeast. Remove from heat. Fold in the remaining ingredients: tomatoes, beans and cilantro.
3. Spoon mixture into a 13×9-inch glass baking dish (no pan treatment is needed) and even out the top. Spread the remaining potato-nutritional yeast mixture evenly across the top with a spatula; it will be a little sticky, but it doesn’t have to be perfect or even go all the way to the edges (this will give a melted cheese appearance when cooked). Bake at 375 degrees for 35-45 minutes uncovered until topping is lightly browned around the edges. Let sit for at least 5 minutes before serving. Optional: garnish with a few pumpkin seeds.
Preparation: 35 minutes
Cooking time: 20 minutes (stovetop); 40 minutes (oven)
I grate the potatoes here but you can also use mashed potatoes in the same way. It won’t have a cheesy look; it will look more like Sheppard’s pie.
Nutritional yeast is a non-active yeast that can be found in health food stores, and has a naturally cheesy-nutty flavor. You can also make this recipe without any nutritional yeast and it will still be delicious.
This is a very flexible recipe, so use any kind of beans or veggies you like. If you want a spicier flavor, use hot chili powder (I use ancho chili powder, which is mild) and/or more chili powder. Red pepper flakes are quite hot, so add according to your heat tolerance, or eliminate completely if you do not like spicy foods.
The brand Muir Glen makes a Fire Roasted variety of diced tomatoes, which works well here.
If you are using beans cooked from scratch, use 1 1/2 cups for each, pinto and black.
In addition to garnishing with whole pumpkin seeds, try placing a small handful into a rotary cheese grater to create a Parmesan cheese effect (as shown).