Cauliflower-Chorizo Burritos

"This is a healthy way to incorporate more vegetables into a burrito."

Total Time:
30 min
10 min
20 min

8 servings

  • For the beans:
  • 3 ounces raw pork chorizo (casing removed)
  • 1/2 small white onion, finely chopped
  • 1 15 -ounce can refried pinto beans
  • For the burritos:
  • 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
  • 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.

  • Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Chile Cheese Rice Burritos