Name: Roasted Cauliflower, Chickpea, Corn & Avocado Burrito with Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ heads butter (Boston) lettuce; 1 ½ medium heads cauliflower; 1 small bunch cilantro; 1 ½ cups frozen corn; 3 (398 ml) cans garbanzo beans (chickpeas); 6 large flour tortillas; 3 tomatoes; 1 ½ medium yellow onions; cayenne pepper; chili powder; extra virgin olive oil; garlic powder; salt

Roasted Cauliflower, Chickpea, Corn & Avocado Burrito with CilantroRoasted Cauliflower, Chickpea, Corn & Avocado Burrito with Cilantro — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ heads butter (Boston) lettuce

1 ½ medium heads cauliflower

1 small bunch cilantro

1 ½ cups frozen corn

3 (398 ml) cans garbanzo beans (chickpeas)

6 large flour tortillas

3 tomatoes

1 ½ medium yellow onions

cayenne pepper

chili powder

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 220°C (425°F).

Place spices in a small bowl and stir to combine. Set aside.

Wash and dry the fresh produce.

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Transfer to a large baking sheet pan, drizzle with oil, and sprinkle with half of the spice mix; stir to coat and spread out in a single layer. (Reserve remaining spice mix for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower is golden and tender, about 20 minutes. Remove from oven.

Meanwhile, preheat a large pot over medium heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add the onion and cook, stirring frequently, until softened, 4-5 minutes.

While the onion is cooking, drain and rinse chickpeas in a colander.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

When the onion is soft, add chickpeas, cilantro, corn, and reserved spice mix to the pot. Continue to cook, stirring frequently, until corn and beans are warmed through, 4-5 minutes more. Remove from heat.

Meanwhile, small dice tomatoes.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

Separate lettuce into leaves.

Place tortillas on a flat surface and divide roasted cauliflower and bean-corn filling down the center of each one. Top with tomatoes, avocado slices, and lettuce. Fold in sides of tortillas and roll tightly to close the burritos.

To serve, cut burritos in half and divide between plates. Enjoy!

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