These Bean and Mexican Cauliflower Rice Burritos are a quick and easy meal. They are perfect for a weeknight.
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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 its 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!
Other burrito recipes to try are my Vegan Refried Bean Burrito, Vegan Breakfast Burrito, and Jackfruit Burrito recipe.
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❤️ Why You'll Love It
- It is healthy and hearty.
- It is an easy recipe that comes together in less than 30 minutes.
- It is spicy and comforting.
🧾 Ingredients
- 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 tortillas are.
Optional Additions
- 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
- Rice
- Quinoa
- Black beans
- Refried beans
- Sliced avocado
- Hot sauce
- Pickled Peppers and Onions
- Cilantro
- Vegan cheddar
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🔪 Instructions
Step 1: Make the Mexican cauliflower rice. Set aside.
Heat a tortilla on the stove or in the microwave.
Heat beans and spread on a tortilla.
Step 2: Layer Mexican cauliflower rice on top of beans.
Step 3: Fold each side of the burrito and tightly roll away from you. Serve with vegan sour cream, salsa, or guacamole.
👩🏻🍳 Recipe FAQs
This bean burrito has Mexican cauliflower rice and pinto beans. You can add salsa, guacamole, and vegan sour cream to balance out the spice.
How long does a bean burrito last?
I recommend assembling the burritos right before serving. Each component will last 5 days in an airtight container in the fridge. You can assemble the day before if needed.
Other Vegan Mexican-Inspired Recipes
If you tried this Bean and Mexican Cauliflower Rice Burritos Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on August 9, 2016. I added new photos and text when I republished it.
📋 Recipe
Bean and Mexican Cauliflower Rice Burritos
Ingredients
- ½ of a batch of Mexican cauliflower rice
- 15 ounce can pinto beans drained and rinsed
- 8 gluten free tortillas
Optional additions
- Vegan sour cream
- 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 the beans.
- Spoon vegan sour cream, salsa, and/or guacamole on top.
- Fold the two sides on the left and right in. Roll the burrito tightly.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Frances says
I love spicy and this hits the spot! Cauliflower rice is a great choice!
Willow Moon says
Thanks Frances!
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!
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!
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!
Clarissa says
These looks so good! And so much healthier than a normal burrito, lol.
-Clarissa
Willow Moon says
Thanks Clarissa!
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.
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!
Cait Weingartner (@prettyandfun) says
YUM! This sounds amazing.
Willow Moon says
Thanks Cait!
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.