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 because of its 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 vegan 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!
Another burrito recipe to try is my Jackfruit Burrito recipe.
- Mexican cauliflower rice: Replaces rice. Adds a spicy note.
- Pinto beans: Adds a creamy nutty taste.
- Tortillas: When I originally published this recipe I used spinach amaranth tortillas found locally. When I republished this recipe, I used some local gluten-free tortillas. Use whatever your favorite is.
- Vegan sour cream: Adds a creamy texture and cuts through the spice.
- Salsa fresca: For even more spice and flavor.
- Guacamole: For a creamy note.
Variations / Additions
- Black beans
- Refried beans
- Sliced avocado
- Hot sauce
- Pickled Peppers and Onions
- Vegan cheddar
- Make the Mexican cauliflower rice.
- Heat a tortilla on the stove or in the microwave.
- Heat beans and spread on a tortilla.
- Layer Mexican cauliflower rice on top of beans.
- Add vegan sour cream, salsa, or your favorite toppings.
- Fold each side of the burrito and tightly roll away from you.
How Long Will It Last?
The separate components of this recipe will last about 5 days in the fridge. (Keep them in individual containers until ready to assemble.)
Other Mexican-Inspired Recipes
- Smothered Vegan Burritos
- Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa
- Vegan Mexican Hot Chocolate
These spicy vegan bean burritos are a healthy meal!
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Bean and Mexican Cauliflower Rice Burritos
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.