Bean, Cauliflower and Cheese Burritos Recipe

Name: Bean, Cauliflower and Cheese Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped white onion; 1 head purple or white cauliflower, finely chopped; Salt and freshly ground black pepper; 1 tablespoon chopped fresh oregano; 8 flour tortillas; 1 cup Chorizo Refried Beans, recipe follows; 1/2 cup shredded Oaxaca cheese or Monterey Jack; 6 ounces raw pork chorizo; 1/2 medium white onion, finely chopped; Two 15.2-ounce cans refried pinto beans

Servings: persons

2 tablespoons olive oil
1/2 cup finely chopped white onion
1 head purple or white cauliflower, finely chopped
Salt and freshly ground black pepper
1 tablespoon chopped fresh oregano
8 flour tortillas
1 cup Chorizo Refried Beans, recipe follows
1/2 cup shredded Oaxaca cheese or Monterey Jack
6 ounces raw pork chorizo
1/2 medium white onion, finely chopped
Two 15.2-ounce cans refried pinto beans

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

1106

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 cup finely chopped white onion, 1 head purple or white cauliflower, finely chopped, Salt and freshly ground black pepper, and more.

Yes, Bean, Cauliflower and Cheese Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean, Cauliflower and Cheese Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions