These spicy vegan gluten free Bean and Mexican Cauliflower Rice Burritos are great for a weeknight because they are super easy to throw together.
Living In Tucson, I see and hear a lot about authentic Mexican cuisine. In Mexico it is common to wrap burritos with only a couple of ingredients: meat and refried beans. One way that we have Americanized a burrito in the United States is by stuffing it with a combination of ingredients. It is common to include ingredients such as rice, lettuce, guacamole, beans or refried beans, and salsa.
These Bean and Mexican Cauliflower Rice Burritos are my way of Americanizing a burrito without the added carbs of rice. I don’t make rice very often anyway. I usually make quinoa, which I included in my Lentil Quinoa Burritos with Chipotle Sauce, because of it’s high protein content and because it is easier to make than rice.
I love to use Mexican cauliflower rice in place of rice because it’s consistency is similar and I get more veggies in my diet. These burritos are on the spicy side, so you will probably want to load up on some guacamole or vegan sour cream to cool your palate!
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Bean and Mexican Cauliflower Rice Burritos
Ingredients
- 1/2 of a batch of Mexican cauliflower rice
- 15 ounce can pinto beans, drained and rinsed
- gluten free tortillas – I used spinach amaranth tortillas
- optional additions
- vegan sour cream
- salsa or salsa fresca (fresh salsa)
- guacamole
Instructions
- Warm tortilla on stove-top or in microwave. Lay out on a cutting board.
- Heat beans and spread on the bottom third of a tortilla. Heat Mexican cauliflower rice and add on top of beans. Spoon vegan sour cream, salsa, and / or guacamole on top. Fold the two sides on the left and right in. Roll burrito tightly.
Chelsea says
Ugh looks so good!!! We just had burritos last night. I’m normally not a HUGE Mexican food fan but it’s fun to mix it up every now and then!
Willow Moon says
Thanks Chelsea! You could always do fusion burritos by adding in your favorite cuisine. I have made Teriyaki Tofu Tacos in the past, for instance.
Cait Weingartner (@prettyandfun) says
YUM! This sounds amazing.
Willow Moon says
Thanks Cait!
Karen Grosz says
I love cauliflower rice, but have never thought to use it to make a burrito. Ok, making a note to do this. Yum.
Willow Moon says
Thanks Karen! It’s such a great way to use cauliflower, isn’t it! Whoever thought to use it as rice was brilliant!
Sara says
Ooh!! I want to try your Mexican Cauliflower rice!! And I like the simplicity of the burrito here and the one you said is common in Mexico. Just a few key ingredients and you don’t need a bunch of extras 🙂
Willow Moon says
Thanks Sara! It seems like meals in America just keeping getting bigger! I agree, simplicity in a burrito is more enticing.
Clarissa says
These looks so good! And so much healthier than a normal burrito, lol.
-Clarissa
Willow Moon says
Thanks Clarissa!
Angie@chasingmyhalo says
I LOVE Burritos and could pretty much live off of bean and cheese ones. This recipe makes them a little healthier!
Willow Moon says
If I had my favorite tortillas (pictured above) from the local Farmer’s Market, I could live off burritos too!
Brie says
These burritos sound delicious! I just recently started using cauliflower in place of rice and can’t believe how similar it is! I love making cauliflower fried rice 🙂
xo Brie
Willow Moon says
Thanks Brie! I know, I don’t even notice the difference! I love it in fried cauliflower rice too!
sayhellonature says
Yum! We love making burritos for weeknight meals. These would be a delicious addition to our meal planning!
Willow Moon says
Thanks! I hope you enjoy it!