Bean, Cauliflower and Cheese Burritos

Ingredients

• 8  flour tortillas 
• 0.5 cup monterey jack shredded
• 2 tablespoons olive oil 
• 1 tablespoon oregano fresh chopped
• 30.4 ounce refried pinto beans canned
• 6 ounces pork chorizo raw
• 1 head purple white finely chopped
• 8 servings salt and pepper black freshly ground
• 0.5 medium onion white finely chopped
• 0.5 cup onion white finely chopped

Equipment

• frying pan
• paper towels

Directions

1. Watch how to make this recipe.
2. Heat the oil in a large heavy saute pan over medium-high heat.
3. Add the onions and cook until translucent, about 3 minutes.
4. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper.
5. Add the oregano. Turn the heat off and reserve.
6. Heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side.
7. Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides.
8. Add 1 tablespoon of the sauteed cauliflower mixture.
9. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds.
10. Serve warm.
11. Heat a medium saute pan on medium heat.
12. Add the chorizo and cook until golden in color, about 6 minutes.
13. Remove the chorizo to a drain on a plate lined with some paper towels.
14. Add the onions to the pan with the chorizo fat.
15. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan.
16. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.