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1
Heat the oil in a large heavy saute pan over medium-high heat.
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2
Add the onions and cook until translucent, about 3 minutes.
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3
Add the cauliflower and saute until tender, about 5 minutes.
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4
Season with salt and pepper.
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5
Add the oregano.
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6
Turn the heat off and reserve.
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7
Heat a large heavy griddle.
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8
Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side.
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9
Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides.
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10
Add 1 tablespoon of the sauteed cauliflower mixture.
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11
Add 1 tablespoon of cheese.
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12
Fold in the edges and roll to form a burrito.
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13
Return to the griddle just for the cheese to melt, about 10 seconds.
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14
Serve warm.
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15
Heat a medium saute pan on medium heat.
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16
Add the chorizo and cook until golden in color, about 6 minutes.
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17
Remove the chorizo to a drain on a plate lined with some paper towels.
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18
Add the onions to the pan with the chorizo fat.
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19
Saute until the onions are translucent, about 4 minutes.
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20
Return the chorizo to the pan.
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21
Add the refried beans to the mixture.
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22
Continue cooking for about 5 minutes.
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23
Turn the heat off and reserve for tostadas and burritos.
