Thursday, April 14, 2016

Cauliflower-Vegan Chorizo Burritos

Cauliflower-Vegan Chorizo Burritos
Adapted Marcela Valladolid’s recipe
Serves 8

For the Beans
1            pkg. Trader Joe’s Chorizo
1/2         small white onion
1            15 oz. can refried pinto beans

For the Burritos
2            tablespoons extra-virgin Olive oil
1            small white onion, finely chopped
1            head cauliflower, florets finely chopped
              salt and pepper
1            tablespoon chopped fresh oregano
8            9-inch tortillas
1            cup shredded Vegan cheese

Beans Mixture:
Heat a medium nonstick sauté pan over medium heat.  Add the vegan chorizo and heat through – about 6 minutes.  Remove the vegan chorizo to a plate lined with paper towels using a slotted spoon.  Add the onion to the pan with a the vegan chorizo oil left in pan  Saute until the onion is translucent, about 4 minutes.  Return the vegan chorizo to the pan.  Add the refried beans to the mixture.  Continue cooking about 5 minutes, turn off the heat.  Cover and keep warm.

Heat olive oil in a large heavy sauté pan over medium-high heat.  Add the onion and cook until translucent, about 3 minutes.  Add the cauliflower and sauté until tender, about 5 minutes.  Season with salt and pepper.  Add the oregano.  Turn off the heat and set aside.

Heat a large heavy griddle over medium-heat.  Working n batches., heat the tortillas one at a time until they are soft and pliable, about 1 minute per side.  Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides.  Add 2-3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of vegan cheese.  Fold in the edges and roll up to form a burrito.  Return to the griddle until vegan cheese melts, about 10 seconds.  Serve warm.

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