nutritional information

Per Burrito:

  • Calories: 366
  • Protein: 10 g
  • Total Fat: 12 g
  • Saturated Fat: <1 g
  • Carbohydrates: 55 g
  • Cholesterol: 0 mg
  • Sodium: 491 mg
  • Fiber: 7 g
  • Sugar: 7 g

Potato and Cauliflower Burritos

Potato and Cauliflower Burritos

Makes 4 burritos

30 minutes or fewer

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

June 2011 p.36

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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.

Danielle - 2016-02-21 04:22:56

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.

Heather - 2014-06-02 22:04:34


patsy - 2014-05-28 16:00:06

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

Ines - 2014-01-18 21:14:14

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.

Carol Bohrer - 2013-11-06 17:51:03

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!)!

Janita Hall-Swadley - 2013-09-20 17:48:00

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

Maryellen Davey - 2013-09-15 22:19:38

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.

Jodi Braun - 2012-09-05 01:26:38

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.

Carina - 2012-06-27 23:05:54

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.

Orysia - 2012-06-27 16:17:52

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.

Patricia Sjöberg - 2011-11-02 14:27:24

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.

Amber - 2011-10-18 17:01:14

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

Mike - 2011-10-10 23:42:58

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

Patricia - 2011-10-06 09:17:09

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

Melanie - 2011-08-27 21:57:45