Cauliflower-Chorizo Burritos

"This is a healthy way to incorporate more vegetables into a burrito."
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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.