BLAKE'S BREAKFAST BURRITO RECIPES

Steps:

• In a large soup pot with 1 inch of water in the bottom, steam the grated potatoes (in a steamer basket) for 5 to 10 minutes on medium-high heat until soft.
• Divide potatoes equally into two bowls.  Stir 2 tablespoons of nutritional yeast into one of the bowls of potatoes, and mix thoroughly (it will have a somewhat gluey texture). Set bowls aside.
• Rinse out the soup pot, place it on the stove over medium-high heat, and sauté the onion, bell pepper, zucchini, and mushrooms in 2 tablespoons of water for 5 minutes. If needed, add more water, 1 tablespoon at a time, to prevent vegetables from sticking to the pan).
• Add the greens to the sautéed vegetables, and cook a few more minutes until soft. Add the lime juice, dried herbs and spices, 1 tablespoon of nutritional yeast, and the steamed potatoes without the nutritional yeast.
• Remove pot from heat, and fold in the tomatoes, beans, and cilantro.
• Spoon mixture into a dry 13×9-inch glass baking dish and smooth over the top. Spread the nutritional yeast-potatoes 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 375º F uncovered for 35 to 45 minutes until topping is lightly browned around the edges. Let sit for at least 5 minutes before serving. Optional: garnish with a few pumpkin seeds.
  
  Chef's Notes:  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 Shepherd’s pie.
  
  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 1½ 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.

Steps:

• Start with preparing the green and red chile sauce.
• For the green chile sauce, sauté onion and garlic in a saucepan over medium heat for about 5 minutes, until the onion becomes soft. Add flour, stir, and cook for another 1-2 minutes. Now, add the chile and chicken or beef broth, and season with salt. After the mixture boils, turn down the heat and simmer for 15 minutes. The sauce should be thickened but still liquid.
• For the red chile sauce, warm up a heavy skillet and toast the dried whole chile pods for 1-2 minutes on each side. Let them cool, put on some rubber gloves, and break them up, removing stems and seeds. Process them in a blender with 2 cups (480 ml) of water or chicken stock. Heat the oil, and sauté onion and garlic in a saucepan until the onion withers. Stir in the blended chile, oregano, marjoram, and salt. Pour in the remaining water or chicken stock, purée, reduce the heat, and continue simmering for 20 to 25 minutes.
• Now, prepare the burritos. Preheat the oven to 400°F/200°C. Slice the onions and grate the potatoes. Heat the oil in a large skillet and add the potatoes. Season with salt and pepper, even out, and cook for several minutes. Then, turn the potatoes over using a spatula, add onion and garlic, pat down and continue cooking for 12 to 15 minutes, turning over occasionally, until the potatoes are golden brown and crispy.
• Whisk the eggs and pour them over the potatoes. Stir until the eggs are cooked but still soft.
• Fill each of the 4 tortillas with 1/4 of the potato-egg mixture and 2 slices of bacon. Roll gently so the seam side is on the bottom, and transfer to a baking tray. Drizzle with red and green chile sauce and sprinkle with grated cheese. Bake for 5 minutes, until the cheese has melted, and serve immediately.