“This is a healthy way to incorporate more vegetables into a burrito.”
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 3 ounces raw pork chorizo (casing removed)
- 1/2 small white onion, finely chopped
- 1 15-ounce can refried pinto beans
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, finely chopped
- 1 head cauliflower, florets finely chopped
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped fresh oregano
- 8 9-inch flour tortillas
- 1 cup shredded Oaxaca or monterey jack cheese
Instructions
- Make the beans: Heat a medium nonstick saute pan over medium heat. Add the chorizo and cook, breaking up the meat, until golden, about 6 minutes. Remove the chorizo to a plate lined with paper towels using a slotted spoon. Add the onion to the pan with the chorizo fat. Saute until the onion is translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking about 5 minutes; turn off the heat. Cover and keep warm.
- Make the burritos: Heat the olive oil in a large heavy saute pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn off the heat and set aside.
- Heat a large heavy griddle over medium heat. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides. Add 2 to 3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of cheese. Fold in the edges and roll up to form a burrito. Return to the griddle until the cheese melts, about 10 seconds. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 350 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 23 mg |
| Sodium | 855 mg |
Reviews
The combination of chorizo and cauliflower is kind of amazing. I making these often!
These burritos are terrific. Chorizo is a strong flavor and this small amount adds great taste to the beans. I made this for the second time tonight and again we all ate our fill and commented how mellow and surprisingly unlike cauliflower it tastes. It’s now in my rotation. Next time I may make some guacamole to eat on the side and maybe some roasted poblano pepper strips.
I really loved this, it was easy to make, and combination of chorizo and cheese was mouth watering. The big boys in my family loved it, i did add extras, like tomatoes in a can and a handful of parsley and corriander….Thumbs up will be doing this one again….thanx <3
Made these burritos for dinner tonight. Must say I wasn’t hopeful. That being said, we are saving this recipe to make again another day! I thought the cauliflower would be too overpowering, it wasn’t, although I think we will add a touch of cumin next time to make it a bit more flavorful. We also added about 6 oz of chorizo since that’s what we had. It made 5 good sized burritos. We had sour cream and taco sauce on the side. Very good!!!
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