Burrito with Riced Cauliflower and Brown Rice (Vegan)

A burrito is just a handy little package of yum! These burritos with riced cauliflower and brown rice are totally vegan and plant-based – even down to the Chili Cheese Sauce!You’ll need to grab that Vegan Chili Cheese Sauce (Instant Pot) recipe here (Or for the stovetop version here)  and get started on it right away! It’s an important part of this recipe but a little labor involved. It will be worth it though, and if you have any leftovers, you can enjoy the cheese sauce with chips or veggies.

Because the Vegan Chili Cheese sauce is a little labor intensive, there are some other shortcuts you can take while making these burritos so that you can get out of the kitchen and on to the eating

Sure, if you want to do it the hard way you can rice your own cauliflower, cook and mash your own beans, steam your own rice, and mix your own taco seasoning; I choose to take a short-cut or two when I can.

 

 

My favorite short-cut is the frozen riced cauliflower. Green Giant has a couple of different varieties. I like the cauliflower/sweet potato when I can find it. There are other companies that offer riced cauliflower. I’ve even seen it in the fresh produce department – not frozen, of course.

 

 

You cook the riced cauliflower, rice and taco seasoning in a non-stick pan with a little vegetable broth. No oil is necessary! Add a little cheese sauce and you are ready to “roll”!

Making one burrito at a time, smear a little down the middle of a whole wheat tortilla. I like Amy’s Vegetarian refried beans. They are actually vegan if you read the back label. If you prefer a gluten-free or lower carb variety of tortilla, they are available. 

 

 

Knowing that I’ll be rolling eight burritos, I portion my cauliflower/ rice mixture into eight portions. That way I don’t run short at the end or have left-overs.

 

 

 

 

 

 

Place a portion of the cauliflower/rice mixture on top of the refried beans.

I fold the sides in first to make the burrito easier to roll.

 

After I roll each burrito I carefully place it in a 9×13 pan that I’ve sprayed with a little coconut oil.

 

I spritz the top with a little coconut oil so that it will brown nicely. If you are avoiding oil, this step is not necessary. When they are cooked through and a little browned on top, pull them out of the oven and get them ready to serve.

 

 

 

 

Before serving, smother with the Vegan Chili Cheese Sauce and top with guacamole. You can also top with your salsa of choice and cilantro.

 

This dish is one of my go-tos for meal prep. Just put each burrito in its own container and top with the cheese sauce.

Leave the guacamole off the meal prep burritos though until they have been heated through and are ready to eat. I like to buy the little containers and just tuck one into my lunchbox.