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!
Other Mexican Inspired Recipes
- Smothered Vegan Burritos
- Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa
- Vegan Mexican Hot Chocolate
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 is.
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.
How To Make This Recipe
- Make the Mexican cauliflower rice.
- Heat tortilla on the stove or in the microwave.
- Heat beans and spread on 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.)
Variations / Additions
- rice
- quinoa
- black beans
- refried beans
- sliced avocado
- hot sauce
- pickled peppers and onions
- cilantro
- vegan cheddar
Recipe
These spicy vegan bean burritos are a healthy meal!
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I used spinach amaranth tortillas from my local Farmer's Market for these vegan burritos. When they aren't available I use brown rice tortillas.
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 - I used spinach amaranth 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 beans. Spoon vegan sour cream, salsa, and / or guacamole on top. Fold the two sides on the left and right in. Roll burrito tightly.
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!
[email protected] 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.