A vegan recipe for creamy habanero roasted cauliflower burritos, featuring seasoned roasted cauliflower, sautéed bell peppers and onions, a chipotle crema, and served in tortillas with rice and black beans.
For the Chipotle Crema: Mix 1 cup vegan sour cream, 1 tsp minced garlic, 1-2 tsp chipotle sauce, juice of one lime, 2-3 tbsp fresh minced cilantro, salt, and 1-2 tbsp maple syrup or agave. Mix well and adjust to your taste preference.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Add cauliflower pieces (broken into bite-sized pieces from 1 head) to a large mixing bowl. Cover with avocado oil, Siete Botana sauce, paprika, and salt. Coat well, then place on the baking sheet. Bake for 20-25 minutes or until tender and can be pierced with a fork.
Add the julienned white onion, green, orange & red bell peppers to a heated cast iron pan. Season with salt and pepper and sauté for 2-3 minutes.
Assemble your burritos by filling burrito tortillas with the roasted cauliflower, sautéed onions and peppers, Chipotle Crema, cooked yellow rice, black beans, and crunchy salsa macha (optional). Roll them tightly, then pan fry them on each side until golden and delicious. Enjoy!
