Curried Cauliflower & Potato Burritos

These burritos are practically hands off when it comes to preparation. Simply chop up all of the vegetables and let the oven do the work, roasting the cauliflower and potatoes into a tender, spiced filling that tastes great rolled up in a warm flour tortilla.

Curried Cauliflower & Potato Burrito
serves 4
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.