A quick and easy whole-food, plant-based savoury breakfast with pinto beans, yukon gold potatoes and veggies.
Prep Time 40mins
Servings 3
Calories 456
Author carleigh
Equipment
Oven Safe Pan
Ingredients
8Yukon Gold Potatoeschopped
1.5CupsCanned Pinto Beansdrained and rinsed
½Zucchinichopped
1Red Bell Pepperchopped
½CupMushroomssliced
1TspGarlic Powder
1TspOnion Powder
3ClovesGarlicMinced
½Yellow Oniondiced
Instructions
Preheat oven to 375F.
Chop your potatoes and lay them out on a parchment paper lined baking sheet. Sprinkle with salt and pepper and put in the oven. Bake for 25 minutes.
Chop your bell pepper, zucchini, onion, mushrooms and mince your garlic. Drain and rinse your beans. Add all of these ingredients to a separate baking or casserole dish, along with the spices. Place in the oven and bake for 15 minutes.
Once both the potatoes and vegetable/bean mixture is cooked, combine them into one dish and add more salt and pepper as needed. Lends three servings.