The vegetable burrito has had many versions in our household, some with zucchini and plenty of salsa; others with just beans and rice, but the main key is good tortillas and melted cheese on top. This particular version was inspired by a little hole in the wall Mexican food joint in Frenchtown, NJ (certainly not a place you’d expect to find stellar Mexican food) and I think I got pretty close to the original. So please try this but feel free to experiment, as that is part of the fun with burritos! Just beware that these guys are not for wimps, they will definitely fill you up for the long haul. Oh and 10 points to the first person who comments on what this burrito appears to be sporting (hint: junk in the trunk).

Ingredients:
2 flour tortillas, burrito sized
1 medium onion, chopped
1 head cauliflower, chopped
1/2 cup brown rice, cooked
1 cup pinto beans (I soaked my own but that’s appx 1 15 oz can)
1/2 cup shredded cheddar cheese
1 Tbsp sour cream
2 Tbsp fresh gaucamole
1 Tbsp your favorite salsa (try not to use chunky, it will mess with the overall texture)
2 Tbsp or so, olive oil (or a few glugs)
Seasonings used: garlic salt, cumin, cayenne pepper

Preheat your oven to 400. Put the chopped cauliflower onto a cookie sheet and toss with 1 Tbsp of olive oil. Season to taste with garlic salt, cumin, and cayenne pepper. Place cauliflower in oven to pre-cook. Saute your onions over medium heat with another glug of olive oil, once they are slightly browned and translucent, throw in your cooked beans and rice, stir to combine and turn down to low. While those flavors are melding, start your burrito assembly!

Lay one large tortilla on a foil lined cookie sheet (I use these a lot, right?) and smooth guacamole across the center of the tortilla. Then toss a little of the shredded cheese on, a few dollops of sour cream and then dribble (or drown, depending on how you want it) your salsa on. Pull your cauliflower out of the oven (it should be almost fully cooked, very little crunch left) and mix it into the rice/bean pan. Spoon a generous portion on your tortilla and then roll it up. Be careful to not overfill it as you won’t be able to close the tortilla. Tips: Don’t be afraid to squeeze (compress) the tortilla as you roll it, this will help considerably. Also, it might not look like it’ll stay closed, but as long as the tortilla is fully covering the inside mix, you can squeeze it shut and gently flip it over so the open side is against the cookie sheet. The heat of the oven will seal the tortilla shut.

Once your burrito is rolled and flipped, sprinkle it generously with your shredded cheese and stick in the oven until the cheese has melted, about 6-8 minutes depending on how hot your oven runs. And below is what your burrito bomb will look like as you cut into it, hope you enjoy! Oh and you’ll definitely have filling left over, so either make more burritos or just serve the filling straight up, it’s pretty tasty!