Cauliflower Burritos
These cauliflower burritos are smoky, colorful, and packed with plants. They’re perfect for meal prep and easy to adapt depending on what you have in your fridge.
Burritos were my saving grace after I had a baby. I loaded my freezer with black bean burritos, meal prep no-beef burritos, and tofu burritos because I knew my hands would be full post partum.
The good news is, anyone can enjoy a meal prep recipe like these cauliflower burritos. Whether you’re getting ready for a regular week or a chaotic time in your life, you’ll appreciate the convenience of this recipe.
Why You’ll Love This Recipe
- If you’re looking for a way to eat more plants, these cauliflower burritos are very veggie-forward. Don’t worry though, you are not compromising on flavor or satiety.
- Meal prep and enjoy a burrito every day of the week. Cook your burrito until crispy and voila!
- The filling is an easy sheet pan option, where most of the cooking happens without your participation. It’s so easy and convenient! You can use this time to cook rice, make vegan queso or put together a side dish.
- Customize the burrito as much as you like. As well as the cauliflower filling, you can add beans, rice, avocado… Make it your own!
Key Ingredients
- Cauliflower roasts until tender with crispy edges, soaking up fajita seasoning and adding volume to the filling.
- Bell peppers and red onion add sweetness and color. Plus, you’re scoring “extra points” if you’re trying to eat more veggies.
- Fajita seasoning is a smoky, savory spice blend that ties everything together.
- Vegan queso or cashew cream is the creamy sauce that brings everything together.
- Additional fillings to taste may include beans, rice, avocado, salsa, and more.
Hack It!
- In addition to the cauliflower and bell pepper filling, you can customize your burrito however you like! Add beans or tofu for extra protein, rice or sweet potato, avocado, salsa, cashew cream… The sky is the limit!
- If you’re using rice, try this recipe with cilantro-lime rice for a brighter flavor, quinoa for extra protein, or cauliflower rice to make it a double feature.
- Most of the recipe is gluten-free. You can swap flour tortillas for gluten-free options like corn or oat tortillas. Alternatively, enjoy this filling in lettuce or collard green wraps, or make it into a burrito bowl.
- Toast your burritos in a skillet for a crispy exterior, cook in a grill press or bake in the air fryer. Lots of ways to cook them using the equipment you have. You can even microwave these cauliflower burritos, although they won’t be crispy if you do that.
How to Make Cauliflower Burritos
Step 1: Preheat the air fryer or oven to 425F and line a baking sheet or air fryer tray with parchment. Add the cauliflower, green pepper, red pepper and red onion to your tray.
Step 2: Add fajita seasoning and drizzle the olive oil over the top. Mix the veggies together until they are evenly coated in spices.
Step 3: Air fry for 8-9 minutes, tossing halfway through, until the cauliflower is brown and tender. Alternatively, roast in the oven for 20-25 minutes.
Use this time to make rice according to the package directions if you’re adding it.
Step 4: Place a flour tortilla on a flat kitchen surface. Add a generous helping of the cauliflower filling.
Step 5: Add extra fillings as desired: assemble your burritos with the rice, beans, herbs, salsa, avocado, and vegan queso.
Step 6: Wrap the tortilla into a tight burrito. Optionally, toast the burrito in a skillet or cook in the air fryer until the outside is crispy.
Frequently Asked Questions
You can store components separately in the fridge for up to 4 days and assemble when ready to eat.
Yes! Pre-wrap your burritos and freeze. Let them thaw before you warm them up and toast in a skillet.
Not necessarily, although I would advise warming up the tortilla beforehand in that case.
A quick toasting in a grill or a skillet is Place seam-side down and cook over medium heat until browned on each side.
Absolutely! I always advocate for using canned and frozen produce if that’s convenient and affordable for you.
More Plant-Based Mexican Recipes
- Buffalo Cauliflower Quesadillas
- Spicy Cauliflower Tacos
- Green Goddess Salad Tostadas
- Vegan Taquitos
- Crispy Black Bean Tacos
If you love having an endless flow of plant-based recipe inspiration, join our Plant Cooking Club on Substack! Along with burritos (okay, I may be biased) you’ll have access to a new meal plan and shopping list to go along with it, every week.
The Recipe: Cauliflower Burritos
Ingredients
- 1 head cauliflower, small, chopped into small florets
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 2-3 tbsp fajita seasoning, store-bought or homemade
- salt and pepper, to taste
- 4 flour tortillas
- 8 tbsp vegan queso, or more to taste
Optional add-ons (to taste)
- 2 cup Rice, can be flavored, like cilantro and lime
- Avocado
- Salsa
- black beans, or pinto beans
Equipment
- Air Fryer or oven
- Baking Sheet if using the oven
- baking parchment if using the oven
- Skillet optional
- Pot or rice cooker if using rice
Instructions
- Preheat the air fryer or oven to 425F and prepare a baking sheet with parchment or the air fryer tray.
- Add the cauliflower, green pepper, red pepper, red onion, olive oil and fajita seasoning to the tray and toss until completely mixed.
- Air fry for 8 to 9 minutes, tossing halfway through, until the cauliflower is brown and tender. Alternatively, roast in the oven for 20 to 25 minutes.
- At this time, make your rice according to the package directions if you're having it.
- Assemble the burritos with the roasted vegetables, rice and queso. Wrap and enjoy.
- Optionally, toast the burrito in a skillet. Place seam-side down and cook over medium heat until browned on each side.
- Enjoy immediately. If meal prepping, store all of the ingredients separately until eating for best results.
Notes
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- In addition to the cauliflower and bell pepper filling, you can customize your burrito however you like! Add beans or tofu for extra protein, rice or sweet potato, avocado, salsa, cashew cream… The sky is the limit!
-
- If you’re using rice, try this recipe with cilantro-lime rice for a brighter flavor, quinoa for extra protein, or cauliflower rice to make it a double feature.
-
- Most of the recipe is gluten-free. You can swap flour tortillas for gluten-free options like corn or oat tortillas. Alternatively, enjoy this filling in lettuce or collard green wraps, or make it into a burrito bowl.
-
- Toast your burritos in a skillet for a crispy exterior, cook in a grill press or bake in the air fryer. Lots of ways to cook them using the equipment you have. You can even microwave these cauliflower burritos, although they won’t be crispy if you do that.