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

Ingredients:  ½ of a batch of Mexican cauliflower rice  15 ounce can pinto beans drained and rinsed  8 gluten free tortillas

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

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.

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.

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.

Click to get  the recipe @ createmindfully.com