‘The Bomb’ because sometimes it quite literally looks like a bomb went off on the plate once the casserole is served. An explosion of your favorite breakfast scramble goodies on one plate. But also because both Justin and I have described it as ‘The Bomb” after eating leftovers for a week straight.
When I started cutting eggs out of my diet, that meant ‘bye, bye’ to my favorite meal, breakfast burritos. There is nothing more satisfying then mowing down a breakfast burrito, and feeling completely satisfied. I mean seriously?
For some reason it was the hardest thing for me to stop eating. When I was a flight attendant there was a place right across from where the crew checks in for flights in the Phoenix airport that served some good breakfast burritos. They had a sausage burrito in the hot case that you could quickly grab before you hopped on your flight. I wanted one so bad that one time I studied the menu and figured out a way to have a freshly made vegetarian breakfast burrito. I had them sub out the sausage, put in tater tots, and add the avocado pesto sauce they had available. Eggs, avocado sauce, tots, cheese and extra salsa. They knew me by name. I’m not sure if I should be proud of that, but at least it made ordering my burrito easier. So naturally when I changed my diet to plant-based I couldn’t eat those breakfast burritos anymore.
Every time I dragged my suitcase past that shop, I would peek over just to see if they were still selling breakfast. But since then I’ve made some pretty amazing eggless breakfast burritos that have honed off my breakfast burrito cravings.
This dish is a vegan breakfast burrito in casserole form! That's right, a vegan version of a favorite breakfast dish.
I’ve experimented with Mexican type casseroles quite often. On weeknights that you can’t be bothered to put a ton of work into anything. You can throw some frozen tots, beans, diced tomatoes, with layers of tortilla in between and create a tasty dish that is super filling. But this time I decided to try breakfast ingredients and it turned out scrumptious.
In the pictures on this page I used the frozen potatoes I could find in the grocery stores near me in Spain. They were more like Jo-Jos. Although, I prefer crunchy tater tots. Both are super good choices! You can also make some homemade potatoes as well. I just threw these in to make a quick breakfast for the masses. Enjoy!
This is a crowd-pleaser. Beware!
Have a beautiful monday!
3 cups of frozen potatoes of choice, preferably tots
2 cans of black beans, rinsed and drained
½ tsp cumin
½ tsp salt
½ cup soy or coconut unsweetened yogurt
1 12 ounce can of green enchilada sauce or salsa verde
1 package of flour tortillas (sub corn tortillas if you’d like!)
1 block of tofu firm or extra firm
1 small onion, diced
1 small red pepper, diced
2 cloves of garlic, minced
1 tbsp. liquid aminos or soy sauce.
2 tbsp. nutritional yeast
1 1/2 tsp of garlic powder
½ tsp ground turmeric
½ tsp ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon of onion powder
pepper to taste
2 large avocados
2 garlic cloves
salt to taste
serve with tomatoes, corn and cilantro on top
1. Preheat oven to 425 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking dish. Line the bottom with 3 cups of frozen tater tots or frozen potato of your choice. Bake the potatoes for 15 minutes and set aside. After baking change temperature to 375 degree Fahrenheit.
2. Make avocado mash and set in fridge until serving.
3. Meanwhile, take tofu out of package and drain water. Wrap with a paper towel and put something heavy on top to drain out the excess water for 5 – 10 minutes.
4. Heat a large skillet at medium low. Once pan is hot add a drizzle of olive oil, chopped onions, garlic and red peppers. Cook for about five minutes. Bring the heat up to medium heat and start crumbling the tofu into small (egg-like) pieces with your hands into the pan. Mix together the red peppers, garlic and onions. Then add liquid aminos, garlic powder, onion powder, cumin, turmeric and cayenne pepper. Try to evenly distribute the spices over the tofu. Then move the mixture around to cook for about 6-8 more minutes.
5. When tofu scramble is finished set aside in a medium sized bowl.
6. With the same skillet continue heating at medium heat and add black beans, cumin, salt and yogurt. Let cook for four minutes and add potatoes. Stir to combine mixture and turn off heat.
7. In baking dish, add a layer of green enchilada sauce. Then add potato and black bean mixture. Then add a layer of tortillas.
8. On top of the first layer of tortillas add a layer of green enchilada sauce. Then add the tofu scramble. Then one more layer of tortillas.
9. To finish add the rest of the green enchilada sauce.
10. Bake for 15-20 minutes until the top is starting to turn golden. Check occasionally to make sure it is not burning.
11. Sprinkle with tomatoes, corn, cilantro and dollops of avocado mash.
12. Serve with lime wedges, hot sauce and salsa.