I’m trying to achieve the higher quality photos I once had in our multi-windowed Florida home, but there are precious few windows in our new place.
Still trying to get the hang of it….
Save the extra filling and have them for breakfast the next morning!
Makes 4 burritos – cost $8.00 because I already had the daiya on hand!
Sometimes cauliflower doesn’t appeal. At least it didn’t appeal to me much as a kid if it wasn’t au gratin. But since discovering things like aloo gobi, simple olive-oil roasted cauliflower, mashed-cauliflower, etc, I’ve realized that it’s not the boring, bland veggie it appears to be. I think its main feature is that it mimics a starch but is indeed full of fiber and counts as a cruciferous vegetable.
This burrito has a great chipotle flavor and is extremely satisfying. I highly recommend you fry-press the burritos like I did after rolling them because it keeps them together nicely. I enjoy my burrito staying solid and not falling apart into my hands while I struggle. Crisping the outside by pressing fixes this problem, just don’t overfill them!
- 1 15-oz. can fire-roasted diced tomatoes
- 1 chipotle chile in adobo sauce, drained
- 2 cloves garlic, peeled
- 2 tsp. olive oil
- 1 small onion, sliced (1 cup)
- ½ tsp. dried oregano
- 3 cups small cauliflower florets
- 1 medium russet potato cut into ¼-inch cubes
- 3 Tbs. chopped cilantro
- sprouted tortillas or whatever tortillas float your boat
- daiya mozzerella
1. Toss cubed potato and cauliflower florets with a little salt and the olive oil, then bake on a sheet in the oven at 375 until cauliflower is browned and potatoes are soft, about 25 minutes.
2. Pulse tomatoes, chipotle chile, and garlic in food processor until purée forms.
3. Heat oil in large skillet over medium heat. Add onion and oregano; sauté until soft. Stir in prepared cauliflower, potato, and tomato mixture, then season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until sauce is totally absorbed. Stir in cilantro.
4. Divide cauliflower mixture among tortillas, sprinkle with cheese. Roll up tortillas, then heat in a skillet on medium until the outside crisps and browns. Turn each burrito over and press until other side browns. This should only take a minute or two. Then cut in half and serve!