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Bean and Mexican Cauliflower Rice Burritos
These spicy vegan gluten free Bean and Mexican Cauliflower Rice Burritos are great for a weeknight because they are super easy to throw together.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
Mexican inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
8
Calories:
147
kcal
Author:
Willow Moon
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
US Customary
-
Metric
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
The separate components of this recipe will last about 5 days in the fridge. (Keep them in individual containers until ready to assemble.)
Nutrition
Calories:
147
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
366
mg
|
Potassium:
245
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
45
IU
|
Vitamin C:
5.4
mg
|
Calcium:
61
mg
|
Iron:
1.9
mg