It has been a terribly long time since I posted something new, and I am so sorry! I have been busy with school, work, and extra activities and it is so hard to balance everything, am I right? Any way, the other day I decided to do some meal planning and prepping, and came across a recipe for vegetarian burritos, so I gave them a try. I twisted the recipe and gave it my own personal style, I hope you try it and enjoy it! I know I did!
1 head cauliflower
1lb of ground beef (optional for meat eaters)
1 tablespoon or more of olive oil
1/2 diced onion red or sweet (whatever flavor you prefer, I used sweet because I buy bulk and I use sweet onions in most of my recipes)
6 cloves of garlic minced
1 bell pepper (any color works, whatever suits your fancy. I just happened to have orange)
1/2 minced jalapeno (optional for the people who like the extra spice of life)
!/2 cup taco seasoning separated into 1/4 cups (homemade or store bought)
1 can of beans ( I used black beans, but would also recommend pinto or kidney beans)
1 cup of shredded cheddar (or your favorite cheese)
1/4 tsp. garlic salt and extra to taste
1/4 tsp. ground black pepper
dried or fresh cilantro or parsley
A jar of your favorite salsa
sour cream/plain yogurt
- Roughly chop up the cauliflower and put it in the blender until it resembles crumbs (no large chunks)
- Heat a pan with the olive oil. TIP: heat the pan for one minute at medium heat, then add the oil for another minute. (This prevents the oil from burning). Add the diced onion and sautee for about 3 minutes, when it starts to become translucent. Add the diced bell pepper and minced jalapeno and cook until tender, roughly 3-5 more minutes.
- Add the riced cauliflower and minced garlic, then cook for about 3 more minutes until it is tender, but not mushy. I repeat! Do not over cook, it will become mushy and gross.
- Take the cauliflower mix off the heat and add 1/4 cup of of the taco seasoning and mix well.
- If you are using meat now is the time to cook it up! You can transfer the cauliflower mixture to a bowl and use the pan for the meat. Add about 1 teaspoon of olive oil to the pan and cook the meat until browned. While the meat is cooking, mix in 1/4 cup of taco seasoning while breaking up the meat.
- In a small sauce pan heat up the can of beans and add the garlic salt and pepper. You are just heating up until the beans are warm.
- It is time to assemble! I bought the regular sized tortillas so they made tiny burritos, and I measured everything to fit perfectly inside those little blankets. First add 1/4 cup of the cauliflower rice mixture, then 1/8 cup beans (1/8 cup is equal to 2 tablespoons), 1 tablespoon salsa, sprinkle some cheese, and top with 2-3 slices of avocado (if you are using meat cut the cauliflower rice mixture to 1/8 cup and add 1/4 cup of the meat). Before you fold the burrito sprinkle the with garlic salt and a tad bit of dried, or fresh, cilantro. You may also add a squeeze of lime. (cut the lime into like 8 pieces and squeeze one of the slices into one burrito).
- Time to fold! First fold the ends in and fold over one side, then tuck the food into that little pocket firmly packing it in, finally flip it over to cover the burrito and voila you have a perfectly wrapped burrito!
- You may have some leftovers, and you can easily turn them into a burrito bowl by adding lettuce and some quinoa! I added the leftovers to a butternut squash chili which also tasted pretty yummy.
TIP: To make vegan omit the cheese and sour cream, or use vegan cheese/sour cream.
Here is the original recipe, she has some tips on how to turn these into freezer burritos and how to reheat them in a pinch! Sweet Peas and Saffron