Monday, April 9, 2012
Curried Cauliflower & Potato Burritos
Curried Cauliflower & Potato Burrito
1/4 cup extra virgin olive oil
1 small head cauliflower, cut into small florets (2-3 cups)
1 medium russet potato, medium dice
1 large carrot, medium dice
1/2 yellow onion, small dice
2 tbl curry powder
1 tsp ground coriander
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
3 tbl chopped, fresh cilantro
1-15oz can pinto beans, drained and rinsed
4 large flour tortillas, warm
Preheat the oven to 425.
Toss the oil with cauliflower, potato, carrot, onion, curry powder, coriander, cumin, salt, pepper and cayenne.
Spread in an even layer on a baking sheet and roast for 25-30 minutes until the cauliflower and potato are tender and cooked through. Toss with fresh cilantro.
Heat up the beans and season with salt and pepper.
Assemble 4 burritos with pinto beans and cauliflower mix.