Tuesday, August 2, 2011

Potato and Cauliflower Burritos

   Anybody else LOVE cauliflower? It's one of my favorite vegetables. You can eat them raw with a yummy dip (like hummus), cook and mash them to make "mock" mashed potatoes, or just put them in a burrito like I did here. Scrumptious! The sauce is a little on the "spicy" side because of the chipotle chile, but our family doesn't tolerate a lot of heat and we gobbled these guys up.

You can easily chop a lot of the ingredients ahead of time to make a super-duper fast meal (17 minutes), but with the prep you have dinner on the table in less than 40 minutes from start to finish. Not bad for a week night! 

If you want to veer from the plain bean and cheese burritos that you have been making, you definitely want to try this recipe. You won't be disappointed!

**The recipe is from Vegeterian Times . You can find the original recipe here.

 Burritos Recipe 
Serves: 4 Prep: 20 minutes Cooking Time: 17 minutes

 (Printable Recipe)

1 15oz can crushed tomatoes (fire-roasted if you want it spicier)
1 chipotle chile in adobe sauce, drained (see Change It Up below if you don't have this)
2 garlic cloves, peeled and chopped
2 tsp canola oil
1 small onion (1 cup), halved and sliced
1/2 tsp dried oregano
3 cups cauliflower florets, chopped into small pieces
1 russet or Yukon Gold potato, cut into 3/4 inch cubes
3 TB cilantro, chopped
4 whole-wheat flour tortillas
1 cup brown rice, cooked
1 cup Monterey Jack cheese, grated (or a Vegan Cheese blend)

 1. Place tomatoes, chipotle chile, and garlic in a food processor, and process until smooth.
2. Heat oil in a large skillet over medium heat. Add onion and oregano. Sautee for 2 minutes.
 3. Stir in cauliflower, potato, and tomato mixture. Season with salt and pepper if desired. Cover, bring to a boil. Turn down heat and simmer for 10 minutes. Uncover, and simmer for 5 more minutes until cauliflower and potato are tender.
 4. Turn off heat and stir in cilantro.
5. Divide cauliflower mix among the tortillas, top with rice and sprinkle with cheese. Roll up tortillas with leaving one end open.


Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop all the vegetables up ahead of time and keep in fridge until ready to use. 
~Puree tomato sauce ahead of time, and keep in fridge until ready to use. 
~Make the whole cauliflower mixture ahead of time, and keep in fridge until ready to use. Then just reheat.


Who likes to CHANGE IT UP? 

~Swap out the ancho chili's with 1/2 tsp smoked paprika, ancho chili powder or regular chili powder.You can also use 1/4 tsp Cayenne pepper, add to the tomato mixture.
~Place cauliflower mixture in a pita bread instead of tortillas. 
~Instead of oregano, try thyme or basil. 
~To really change it up, use broccoli instead of cauliflower. 

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