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
- 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)
- 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.