Potato and Cauliflower Burritos Recipe | Vegetarian Times Skip to main content

Potato and Cauliflower Burritos

Flavorful potatoes and cauliflower keep calories down but satisfaction levels high.



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1 15-oz. can fire-roasted crushed tomatoes
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1 chipotle chile in adobo sauce, drained
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2 cloves garlic, peeled
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2 tsp. canola oil
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1 small onion, halved and sliced (1 cup)
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½ tsp. dried oregano
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3 cups small cauliflower florets
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1 medium Yukon gold or russet potato (6 oz.), cut into ¼-inch cubes
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3 Tbs. chopped cilantro
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4 8-inch flour or whole-wheat tortillas, warmed
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1 cup cooked brown rice, warmed
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1 cup grated vegan Monterey Jack cheese


1. Pulse tomatoes, chipotle chile, and garlic in food processor until coarse purée forms.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion and oregano; sauté 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender. Stir in cilantro.

3. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.

Nutrition Information: 

10 g
Total Fat: 
12 g
Saturated Fat: 
<1 g
55 g
0 mg
491 mg
7 g
7 g
Makes 4 burritos

Comments on this Recipe

The picture doesn't look like the potatoes and tomatoes are mixed and cooked together. hmmm.

delicious!made with a teaspoon of chipotle chili powder and chipotle fire roasted tomatoes, used quinoa instead of rice to boost the protein, yes it took 25 to 30 min to cook, used sprouted grain corn tortillas

This is sooooooo delicious!! I added a little agave nectar. It made the flavors really come together. I didn't add any cheese, vegan or otherwise and it was perfect as is. I used brown rice from the asian section. This was seriously good! You have to make this! Tastes like an Indian dish.

Added some avocado and red onion too. awesome!!!

Tasty dish. Took about twice as long to cook as the recipe says.

Question: How do you simmer something when there is no liquid. Doesn't it at least stick? Thanks

patricia, the liquid for simmering comes from the tomato mixture when it is added.

They cauliflower was cooked through long before the potatoes. I chopped the potatoes pretty small and kept having to add additional water so they would cook. Otherwise, the flavor was just okay.

You could roast the cauliflower and potatoes in the oven for 25 minutes (or less, perhaps) at 375ºF. I think that would be easier than trying to cook them on top of the stove.

It was yummy and filling for me. I too added quinoa instead of rice. It really would be helpful if all protein, carbs, etc be written regarding your recipies. Thank you.

Nutritional information is listed on the left next to the recipe photo. I also wondered about the tomatoes. If you look closely, they're in there. They must have added extra cauliflower and potatoes into the end so it would look full.

I loved this recipe, and so did my non-veg boyfriend, who looked at me sideways when I told him what I was making for dinner. Used brown basmati rice and fire roasted tomatoes the first time I made it, and it was awesome. The second time I had no tomatoes so I used a chunky salsa, and it worked well, too, (admittedly a bit soupier!). I preferred the fire-roasted tomatoes. The picture doesn't look correct, does it? It looks like the tomato/chipotle mixture is spread on the tortilla.

Why are you using canola oil. It is dangerous and a non food product. It is an industrial oil that has been manipulated by the food industry and resold as good for us when it is not. I am disappointed in you. Maryellen Davey

I thought this burrito was absolutely delicious! I'm new to vegetarianism, and seriously, this is so much better than any other burrito I've had in my life! And since I had leftover rice and roasted potatoes, everything came together right quick. I will be making this again (and again!)!

This was yummy. I didnt have a can of roasted Tomatoes so I subsituted Salsa and I did add black beans that I have left over. I will make this again. Even my non Vegan husband loved it.

Love this recipe, I used sweet potato and corn tortilla and slice of avocado


I ditched the rice, subbed a can of RoTel and some chili powder for the fire-roasted tomatoes and chipotle chili in adobo sauce, added black beans. Put some Tofutti vegan sour cream on top and you're in spicy burrito bliss.

The cooking time took longer than it instructed to do. It would be better to steam the veggies and then add the sauce. And I didn't have the fire roasted tomatoes. Just plain crushed tomatoes. The flavor was ok but was still missing something.