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

Ingredients:  Optional additions Vegan sour cream Salsa fresca (fresh salsa) Guacamole

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.

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