Cauliflower, bean and cheese burritos


Sometimes my choice of work out is to walk inclined on my treadmill for 30 minutes. Thirty minutes because that is the amount of time for most Food Network shows:) Which also means if I am working out at home and have to choose a work out, this is always my choice. I could watch the Food Network every day ALL day!!! On a particular day of my chosen treadmill work out, I decided to watch Mexican Made Easy. I will forever be glad I chose this show, this episode! I’m not a huge fan of Mexican food, but I am a huge fan of getting my girls to eat veggies. This episode mixed cheesy bean burritos with cauliflower. SOLD!


Here are some of the benefits to eating cauliflower:


1. Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants.


2. Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation.


3. By virtue of having antioxidant and anti-inflammatory properties, cauliflower consumption is protective against cardiovascular and cerebrovascular diseases.


4. A cup of boiled cauliflower delivers about 3.35 g of dietary fiber, which helps clean your digestive system and gets rid of unnecessary substances.


5. Cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid). It serves as a good source of proteins, phosphorus and potassium.


Sounds good to me!


This recipe makes a lot, so we always have some ready in the freezer waiting to be popped in the oven.  On the ingredient list below you will find links to some of our favorites.



Adapted from Marcela Valladoli

(Mexican Made Easy, Food Network Show)



2 tablespoons olive oil

1 heaping cup finely chopped organic white onion

4 1/2 cups, very finely chopped organic purple, orange, or white cauliflower

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tablespoon dried oregano, crushed between fingers to bring out the flavor

1 cup of your favorite salsa, (ours is Jack’s Special Salsa from Costco)

24 whole wheat uncooked flour tortillas

Chorizo Refried Beans, recipe follows

1 small wheel of cojita cheese

1 cup grated white cheddar, choose an aged cheese (the longer it has aged, the more flavor you will get)



Heat the oil in a large heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Turn heat down to medium. Add the cauliflower and sauté until tender, about 7-10 minutes. Place 1 tablespoon of dried oregano in your hand. Rub hands together, crushing the oregano. Crushing any dried herb before adding to a dish will release more of it’s flavor.  Add the salsa and stir to combine. Cook for an additional minute.  Take off heat.


If using pre-cooked tortillas, heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. If using uncooked tortillas, heat a cast iron skillet or nonstick pan on medium high heat. Once hot, place single tortilla on pan. Heat for about 20 seconds (tortilla should begin to puff up). Flip tortilla over and cook for an additional 15 seconds (again, tortilla will puff up). Take off heat and begin to assemble.


Assembly:  Add 1 1/2-2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides. Add 1 tablespoon of the sautéd cauliflower mixture. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds. Serve warm, or wrap tightly in foil and place in a freezer ziplock bag to freeze for later use.  If using from freezer; pre-heat oven to 350 degrees. Place frozen burritos on a sheet pan and cook for 30-45 minutes or until completely warmed through.


Chorizo Refried Beans:


- 6-8 ounces raw pork chorizo

- 1/2 large white onion, roughly chopped into bite sized pieces

Two 15.2-ounce cans Amy’s refried beans (I like to use the lower sodium cans because then I can determine how little or much salt goes into the dish.)

- 1 tablespoon, plus 1 tsp olive oil (not extra virgin, straight olive oil has a higher cooking – temperature. Means it won’t burn as easily as extra virgin.)

- 1/4 tsp kosher salt, plus more for taste

- 14 tsp freshly ground black pepper, plus more for taste


Heat olive oil in a medium sauté pan on medium heat. Add the chorizo and cook until golden in color, about 5-6 minutes. Remove the chorizo and place on a plate off to the side. Add additional 1 tsp olive oil and the onions to the pan the chorizo was cooking in. Sauté until the onions are translucent, about 4 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Give the mixture a taste. If it lacks in flavor, add desired amount of salt and pepper. Place mixture in a bowl and set aside. Cover with foil.

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