Vegan Cauliflower Rice Breakfast Burrito
A low-carb breakfast burrito featuring seasoned cauliflower rice, fresh veggies, and creamy avocado, all wrapped in a warm tortilla.
Ingredients
For the Cauliflower Rice:
- 1 ½ cups cauliflower riced
- ½ tsp garlic powder adds depth
- ¼ tsp cumin brings warmth
- ¼ tsp smoked paprika for a hint of smokiness
- ½ tsp salt because flavor matters
- 1 tbsp olive oil for cooking
For the Filling:
- ½ cup black beans drained and rinsed
- ¼ cup diced bell peppers for crunch
- ¼ cup diced tomatoes juicy and fresh
- ½ avocado mashed, because we fancy
- ½ tsp lime juice for zing
- 2 large tortillas warmed
Instructions
- Process cauliflower in a food processor until it resembles rice.
- Heat oil in a pan over medium heat and sauté cauliflower rice for 3 minutes.
- Add garlic powder, cumin, smoked paprika, and salt to the pan. Stir well.
- Cook for 2 more minutes until fragrant, then remove from heat.
- Mash avocado in a bowl with lime juice and a pinch of salt.
- Warm tortillas in a dry pan for 10 seconds per side.
- Spread mashed avocado onto each tortilla.
- Layer black beans, bell peppers, tomatoes, and cauliflower rice on top.
- Roll the burrito tightly, folding in the sides.
- Slice in half and devour immediately.
Notes
Nutritional Values (Per Serving)
- Calories: ~290
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 25% DV
- Folate: 20% DV
- Iron: 14% DV
- Potassium: 18% DV
- Magnesium: 10% DV
Additional Notes & Tips
- Want more protein? Add tofu or chickpeas.
- Like it spicy? Toss in jalapeños or hot sauce.
- Meal prep tip: Store cauliflower rice separately for freshness.
- Extra crunch? Add shredded cabbage or radishes.