Spicy Fusion Burritos

By • July 11, 2012 0 Comments

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Spicy Fusion Burritos

Author Notes: Inspired by the fusion food trucks and guided by grain free alternatives, I started making these to pack when I windsurf. They don't keep well (the nori becomes soggy after 2 days) so eat within 1-1.5 days. They can be made ahead and assembled right before consumption. happymontycooks


Makes 4 burritos

  • 1 head of cauliflower, chopped into bite size pieces
  • 2-3 tablespoons harissa
  • 1 cup cooked beans (black, pinto, kidney, etc.)
  • 1 avocado, diced
  • 1/2 lime
  • 4 sheets nori (for sushi rolls)
  1. Roast cauliflower in 350 degree oven until tender and nicely browned, about 20 minutes, stirring occasionally. Remove from oven and let cool enough to handle.
  2. hop cauliflower to tiny, rice-sized pieces. Place in a bowl and add harissa. Mix thoroughly.
  3. Mash avocado with lime roughly in a separate bowl. Add seasonings if desired-- cayenne pepper, cilantro, pepper, salt/soy sauce.
  4. Spoon cauliflower mixture onto the center of a sheet of nori. Top with cooked beans. Top with avocado mixture.
  5. Wrap like a burrito. Repeat with three remaining nori sheets.
  6. This is endlessly adaptable. The cooked beans can be flavoured (rajmah masala, sofrito black beans) or refried/mashed. Sriracha or kimchee instead of harissa.

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