Bean, Cauliflower and Cheese Burritos (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
1/2 cup finely chopped white onion |
1 head purple or white cauliflower, finely chopped |
salt and freshly ground black pepper |
1 tablespoon chopped fresh oregano |
8 flour tortillas |
1 cup chorizo refried beans, recipe follows |
1/2 cup shredded oaxaca cheese or monterey jack |
6 ounces raw pork chorizo |
1/2 medium white onion, finely chopped |
two 15.2-ounce cans refried pinto beans |
Directions:
1. 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.
2. 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.
3. Chorizo Refried Beans:
4. 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.
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