This cauliflower-rice stuffed vegan burrito recipe yields a delicious, satisfying and a hearty burrito perfect as a lunch box meal or a meatless Monday dinner. Loaded with veggies and beans, this burrito may be lean in calories, but it is sure to keep your hunger at bay for a long time.
One more thing, you know how cauliflower rice can sometimes be….half-raw, gassy-ish??!! Not in this recipe – Nu-uh!! In this recipe, I show you the secret to get a nutty, toasty, full of flavor, caramelized cauliflower rice!!
Step by Step Pictures
Start with basic Cauliflower rice – You can get this nowadays in most major grocery stores in the US. Alternatively, it is super easy to make it if you have a food processor. See my Low Carb Upma post to get details on how to make it.
The secret to caramelized cauliflower rice
The secret to a good caramelized cauliflower-rice is…drumroll please…A good nonstick pan!! I used my crepe pan. I added oil, cauliflower-rice, and taco seasoning.
Next, I saute it on medium-high heat for about 5-7 minutes. It has to go beyond the half-cooked stage. You will see it get brown and crispy in certain parts as it caramelizes from the direct heat.
Don’t use a wok for this step, since it will sweat and will not get to the roast-y stage. I tried with a stainless steel pan, but at some point, it needs more oil. The non-stick pan gets it caramelized beautifully with just the initial oil.
Additionally, since the crepe pan is huge, it gave me a good surface area without spills (ok, just a little spill :)).
Look at the beautiful color of this cauliflower rice. You cannot get this color and flavor with a quick 2 minute saute. So, patience, my dear…and a nonstick pan and you will be rewarded!!
Beans + Corn
I used storebought refried beans for my bean corn mixture. You can use regular beans and spice them as well. For corn, use fresh, frozen or canned – doesn’t matter.
Fresh Veggie filling
Finally, for the veggies – I chopped a variety of veggies and flavored it with Tajin Seasoning. It gives quite a zing, which can be over-powering in simple dishes. But in a heavy dish like a burrito, the spice gives a nice kick that counters the earthy beans and corn.
To me, Tajin seasoning is like chaat masala on steroids. A little of the seasoning goes a long way. I have no idea why Costco (with its obsessive need to bulk everything) sold me 2 large packs of Tajin. At the rate of 2-3 pinches per dish, I think this supply covers me till I reach the age of 90 and then some!! 🙂
Wrapping the Burrito
You got to heat the tortilla to get it pliable. But after that remove the tortilla to a plate and stuff the burrito. Often, I get tempted to get it done on the pan. 1) I am screaming Ow Ow the whole time. 2) I never seal it tight due to the emitting heat. 3) As the tortilla continues to get heated, it gets crispier and the burrito cracks.
So, don’t be lazy like me.
Roll the burrito on a plate.
However, do put it back in the pan again to seal the edges. This is a point well-made by Shay Ola while making the Ultimate Veggie Burrito.
This cauliflower-rice stuffed vegan burrito is loaded with caramelized cauliflower rice, refried beans + corn and a veggie salsa flavored with tajin seasoning. Lots of protein, fiber, very satisfying and healthy.
- 2 cups Cauliflower rice
- 2 tsp Taco Seasoning
- 2 tsp Coconut Oil
- 1 cup Canned Refried Beans
- 1 cup Corn
- Finely Chopped veggies (Onion, tomatoes, cabbage, Jalapeno, Bell Pepper, Shredded Carrot, etc)
- 2-3 pinches Tajin Seasoning
- 2 Tortilla
- 4 tbsp Vegan Mayo
Add coconut oil to a large, flat surface non-stick pan. Add the riced cauliflower and taco seasoning. Saute on med-high heat for the next 5-7 minutes, constantly stirring. You will see some of the pieces start to crisp up and the cauliflower will get caramelized in color. Transfer to a bowl.
Heat the refried beans and corn in a pan for 2-3 minutes. Add a few tbsps of water if the canned beans are too thick. Transfer to a bowl.
Chop different veggies. (Go easy on the onions and Jalapenos based on your spice levels). Mix the tajin seasoning with the veggies.
Heat tortilla on a pan – both sides. Remove to a plate. Spread mayo. Layer the beans, cauliflower rice and the veggie salsa on top. Close the tortilla to form a burrito.
Place the folded burrito once more on the pan. Heat to seal the flappy-part of the burrito.
In a burrito, as it is, the tortilla and the black bean + corn add carbs. To top it off, rice would have been a major carb overload. But, no one wants a skinny burrito either. We want to bite into bursting with goodness burrito.
This is where the cauliflower rice comes in. It adds volume + deliciousness, without the excessive carbs.
I hope you give this Vegan Cauliflower rice filled burrito a try. Please post your comments below.
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