ROASTED CAULIFLOWER BURRITO BOWLS
Nothing fancy to see here - just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.
Provided by Lindsay
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Rice: Cook the rice according to package directions.
- Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
- Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
- Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
- Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!
Nutrition Facts : Calories 346 calories, Sugar 11.1 g, Sodium 742.2 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 14.7 g, Protein 13 g, Cholesterol 0 mg
SPICY ROASTED CAULIFLOWER VEGGIE BURRITOS
These veggie burritos are easy and taste incredible. We love these with the addition of spicy cauliflower, which adds some extra heartiness, but the burritos are still very tasty with the cauliflower left out. The cauliflower takes about 30 to 40 minutes to make and can be made in advance. We recommend using two baking sheets - one for the cauliflower and the other for the onions, peppers, and corn. The cauliflower takes a few more minutes to roast than the other vegetables. The vegetables can be made up to four days in advance.
Provided by Adam and Joanne Gallagher
Categories Main, Dinner
Time 1h
Yield Makes 4 large burritos
Number Of Ingredients 18
Steps:
- In a small bowl, combine the ancho chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon fine sea salt. Stir until well blended.
- Heat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper, foil or a silicone baking mat. It is unlikely that all the veggies will fit on one baking sheet.
- In a medium bowl, toss the cauliflower florets with 2 tablespoons of the oil and two thirds of the spice mixture. Spread the cauliflower out onto the first baking sheet, facing as many of the flatter edges down so that they brown nicely.
- Use the same bowl that was used for the cauliflower and toss the onions and peppers with 1 tablespoon of oil and the remaining spice mixture.
- Add the onions and peppers to the second baking sheet, spacing them out so that they brown nicely.
- Roast the cauliflower until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. Check after 15 minutes and give the cauliflower a stir to promote even browning. When done, squeeze a wedge or two of lime juice over the cauliflower and sprinkle the scallions on top.
- Roast the peppers and onions until tender and the edges begin to brown, 20 to 25 minutes. About 10 minutes before the vegetables are done, stir in the corn, if using.
- Use the cooked vegetables straight away or store in an airtight container in the fridge up to 4 days.
- Heat a wide skillet over medium-low heat. When warm, place one tortilla down into the skillet. When the first side is warmed, but not toasted, flip the tortilla. Place a 1/4 cup of the cheese down into the center of the tortilla and spread into a thin layer. When the second side of the tortilla is warmed and the cheese is starting to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
- Spoon 1/4 cup of the rice, 1/4 cup of the beans, a spoonful of the cooked peppers, onions, and corn, and a spoonful of the spicy roasted cauliflower down the center of each warmed tortilla.
- Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
- Tightly wrap each burrito individually in foil, and then place into a resealable freezer bag or container. Freeze up to 3 months.
- To reheat frozen burritos, unwrap the burrito, place onto a microwavable plate, cover with a paper towel and microwave for two minutes, flip and microwave another 2 minutes or until the center is hot. Enjoy immediately or add a crunchy exterior by following the directions for toasted burritos below.
- Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides. Depending on how large your skillet is, you may need to do this in batches.
Nutrition Facts : ServingSize 1 burrito, Calories 531, Fat 21.9g, SaturatedFat 13.1g, Cholesterol 25.3mg, Sodium 1129mg, Carbohydrate 67.4g, Fiber 6.8g, Sugar 7g, Protein 19.4g
HEALTHY CAULIFLOWER & BLACK BEAN BURRITOS
Steps:
- Slice the peppers into short strips, saving the caps to flavor the beans with.
- Add beans, pepper caps, and garlic to a small sauce pan. Submerge beans in water and simmer covered for about an hour. Stir occasionally, adding water as necessary to keep beans from boiling dry.
- While beans are cooking, cut cauliflower into bit sized pieces. Toss cauliflower with olive oil, seasoning, & lime juice until thoroughly coated. Bake at 400F for 30 minutes.
- Crack a beer and take a big swig. You deserve it for making such a healthy meal.
- Crush garlic into skillet, add peppers and corn. Cook for a few minutes. I like the veggies to still have a crunch. Set veggies aside in a bowl.
- Warm (or melt if yours is frozen) the enchilada sauce in the same skillet. Toss roasted cauliflower, and let warm on the stove for a few minutes to meld the sauce to the cauliflower.
- Assemble your burrito to your liking! Lord your colorful healthy meal over all your friends #cauliflowerburritos. Don't forget to dot hot sauce like you're an abstract painter.
BLACK BEAN BURRITOS
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.
Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
BEAN, CAULIFLOWER AND CHEESE BURRITOS
Provided by Marcela Valladolid
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn the heat off and reserve. Heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides. Add 1 tablespoon of the sauteed cauliflower mixture. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds. Serve warm.
- Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.
BLACK BEAN BURRITOS
Our easy black bean burritos are nutritious and full of smoky chipotle flavour. These energy-boosting Mexican wraps are perfect fitness fodder.
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h20m
Yield Serves 4 as a meal with extra for snacking
Number Of Ingredients 17
Steps:
- Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
- For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
- For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.
Nutrition Facts : Calories 518 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
More about "healthy cauliflower black bean burritos food"
FREEZER CAULIFLOWER RICE BLACK BEAN BURRITOS
From sweetpeasandsaffron.com
Ratings 10Calories 406 per servingCategory Dinner
- To rice your cauliflower, either use a box grater, or pulse the cauliflower florets in a food processor until uniform and fine.
- Add the cauliflower rice and taco seasoning and cook for another 2-3 minutes, stirring continuously so everything is coated in the seasoning.
- When cauliflower rice is slightly soft (not mushy), remove from heat and allow to cool completely.
HEALTHY CAULIFLOWER RECIPES - EATINGWELL
From eatingwell.com
QUICK & HEALTHY BEAN BURRITOS - WALLFLOWER KITCHEN
From wallflowerkitchen.com
20 HEALTHY BURRITO RECIPES — EAT THIS NOT THAT
From eatthis.com
BLACK BEAN BURRITOS - HEALTHIER STEPS
From healthiersteps.com
CAULIFLOWER RICE BURRITO BOWLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
HEALTHY CAULIFLOWER RECIPES : FOOD NETWORK
From foodnetwork.com
EASY BLACK BEAN BURRITO BOWL - VEGAN RICHA
From veganricha.com
SMOKY CAULIFLOWER AND BLACK BEAN HUMMUS …
From brewinghappiness.com
BLACK BEAN BURRITO BOWL WITH CAULIFLOWER RICE | HEALTHY …
From weightwatchers.com
Cuisine MexicanCategory Dinner,LunchServings 4Total Time 25 mins
11 MAGICAL BLACK BEAN RECIPES - PINCH OF YUM
From pinchofyum.com
32 HEALTHY CAULIFLOWER RECIPES - CREATIVE WAYS TO EAT …
From prevention.com
15 CAULIFLOWER FOODS THAT ARE HEALTHY AND DELICIOUS - EAT …
From eatthis.com
29 HEALTHY CAULIFLOWER RECIPES TO CELEBRATE OUR FAVORITE …
From bonappetit.com
CAULIFLOWER SALAD SANDWICHES RECIPE - NYT COOKING
From cooking.nytimes.com
BLACK BEAN BURRITO BOWL | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
ULTIMATE VEGAN BURRITO – A COUPLE COOKS
From acouplecooks.com
15+ FROZEN CAULIFLOWER RICE RECIPES - EATINGWELL
From eatingwell.com
15+ HIGH-PROTEIN, DIABETES-FRIENDLY BREAKFAST RECIPES
From eatingwell.com
ROASTED CAULIFLOWER BURRITO BOWLS - RUNNING ON REAL FOOD
From runningonrealfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love