Savory Cauliflower Rice Burritos
These burritos are a delightful twist on a classic, packed with flavor and nutrients. I love how the cauliflower rice adds a lightness, making them perfect f...
I remember the first time I made these burritos.
I was trying to use up some leftover cauliflower and it turned into a total game-changer!
The combination of spices and fresh veggies makes these burritos so comforting and satisfying.
Plus, I love that they're a great way to sneak in some extra veggies without sacrificing flavor!
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using freshly riced cauliflower, but you can also buy it pre-packaged if you're short on time. The spices can be adjusted based on your preference—feel free to add some heat with cayenne or your favorite salsa for extra flavor!
Tips & Notes
- •I keep my leftover cauliflower rice in an airtight container in the fridge for up to 3 days—it makes for a quick meal option!
- •If you have any extra veggies lying around, throw them in! Zucchini, spinach, or even kale can add some extra nutrition.
Recipe Variations
- •Sometimes, I’ll add a scoop of nutritional yeast for a cheesy flavor without the dairy.
- •You could also make these burritos spicy by adding jalapeños or a sprinkle of crushed red pepper flakes!
Storage & Freezing
These burritos are best enjoyed fresh, but if you have leftovers, wrap them tightly in foil or store them in an airtight container in the fridge for up to 3 days. You can also freeze them—just make sure to wrap them well to prevent freezer burn!
Frequently Asked Questions
Can I make these burritos ahead of time?
Absolutely! Just store the filling separately in the fridge and assemble the burritos when you're ready to eat.
What can I use instead of black beans?
You can swap them for pinto beans, chickpeas, or even lentils if you prefer!
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Ingredients
Instructions
- 1
Start by ricing the cauliflower if you haven’t already. You can pulse it in a food processor or grate it using a box grater until it resembles rice.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.
- 3
Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another minute until fragrant.
- 4
Add the riced cauliflower, black beans, and corn to the skillet. Stir everything together and cook for about 7-10 minutes, until the cauliflower is tender.
- 5
Taste the mixture and adjust seasoning if necessary. You can add a pinch of salt or more spices if you want!
- 6
Warm the tortillas in a separate pan or microwave, then spoon the cauliflower rice mixture onto each tortilla.
- 7
Top with sliced avocado and fresh cilantro, then roll them up tightly.
- 8
Serve with lime wedges on the side for a bright burst of flavor!
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