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Burrito with cauliflower and potatoes


  • 450 g Tomatoes
  • 1 piece Red chili
  • 2 cloves Garlic
  • 2 Tsp. Canola oil
  • 1 head Onion
  • ½ tsp Dried oregano
  • 3 pieces Cauliflower
  • 180 g Potatoes
  • 3 tablespoons Chopped Cilantro coriander
  • 4 pieces tortillas
  • 1 cup Brown brown rice
  • 1 cup Vegetarian feta cheese


  • Mix tomatoes, chili, and garlic in a blender, not bringing to complete homogeneity.
  • Heat the oil in a pan over medium heat. Add onions and oregano, fry 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 it simmer for another 5 minutes until the cauliflower and potatoes are soft. Add the cilantro.
  • Spread the mixture over the tortillas, place the rice on top and sprinkle with cheese. Fold the tortillas, leaving one end open.