Potato and Cauliflower Burrito
4 servings
30 minutes
Burrito with potatoes and cauliflower is an original blend of traditional Mexican cuisine with the delicate taste of vegetables. Historically, burritos originate from the northern regions of Mexico, where they are made with various fillings wrapped in a tortilla. This version impresses with its lightness, pleasant texture, and rich aroma. The creamy potato filling complemented by spicy cauliflower and fragrant cilantro creates a harmonious dish. Spices like oregano and hot chili give the burrito a distinctive Mexican accent. It can be served as a standalone dish or complemented with sauces like salsa or guacamole. This is an ideal choice for those seeking a vegetarian alternative to traditional burritos while maintaining flavor richness and nutritional value.
1
Puree the tomatoes, chili, and garlic in a blender without achieving complete homogeneity.
- Tomatoes: 450 g
- Red chili pepper: 1 piece
- Garlic: 2 cloves
2
Heat oil in a pan over medium heat. Add onion and oregano, sauté for 2 minutes. Add cauliflower, potatoes, and prepared tomato sauce, salt, and pepper to taste. Cover, let simmer for 10 minutes. Remove the lid, let simmer on low heat for another 5 minutes until the cauliflower and potatoes are tender. Add cilantro.
- Canola oil: 2 teaspoons
- Onion: 1 head
- Dried oregano: 0.5 teaspoon
- Cauliflower: 3 pieces
- Potato: 180 g
- Tomatoes: 450 g
- Chopped cilantro (coriander leaf): 3 tablespoons
- Tortillas: 4 pieces
3
Spread the mixture on the tortillas, add rice on top, and sprinkle with cheese. Roll the tortillas, leaving one end open.
- Brown rice: 1 glass
- Vegetarian feta (microbial rennet): 200 g
