Potato and Cauliflower Burritos Recipe

Name: Potato and Cauliflower Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-oz. can fire-roasted crushed tomatoes; 1 chipotle chile in adobo sauce, drained; 2 cloves garlic, peeled; 2 tsp. canola oil; 1 small onion, halved and sliced (1 cup); 1/2 tsp. dried oregano; 3 cups small cauliflower florets; 1 medium Yukon gold or russet potato (6 oz.), cut into 1/4-inch cubes; 3 Tbs. chopped cilantro; 4 8-inch flour or whole-wheat tortillas, warmed; 1 cup cooked brown rice, warmed; 1 cup grated vegan Monterey Jack cheese

Servings: persons

1 15-oz. can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves garlic, peeled
2 tsp. canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp. dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato (6 oz.), cut into 1/4-inch cubes
3 Tbs. chopped cilantro
4 8-inch flour or whole-wheat tortillas, warmed
1 cup cooked brown rice, warmed
1 cup grated vegan Monterey Jack cheese

1
Pulse tomatoes, chipotle chile, and garlic in food processor until coarse puree forms.
2
Meanwhile, heat oil in large skillet over medium heat.
3
Add onion and oregano; saute 2 minutes.
4
Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired.
5
Cover, and simmer 10 minutes.
6
Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender.
7
Stir in cilantro.
8
Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese.
9
Roll up tortillas, leaving one end open.

758

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 15-oz. can fire-roasted crushed tomatoes, 1 chipotle chile in adobo sauce, drained, 2 cloves garlic, peeled, 2 tsp. canola oil, and more.

Yes, Potato and Cauliflower 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.

Potato and Cauliflower Burritos

How did you like this recipe?

Frequently Asked Questions