Ready in: 30 to 60 mins
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"Mexican food really is the best for creating delicious plant-based meals. I try to pack a lot of healthy vegetables in our burritos as well as creamy guacamole and tasty rice and beans for a serving of plant protein. I roll the burritos in parchment paper to serve them like they do in Mexican restaurants, which helps the younger children to eat them without too much mess!" Recipe extracted from Healthy Little Tummies by Claire Power (Ryland Peters & Small, £14.99). Photography by Clare Winfield © Ryland Peters & Small
Ingredients:1 small cauliflower or 1⁄2 medium cauliflower
1–2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
500g cooked rice or 200g uncooked rice
250ml tomato salsa
1x 420-g tin pinto or red kidney beans
4 large corn tortillas
50g lettuce, chopped
2–3 tomatoes, chopped
60ml vegan sour cream or coconut yoghurt
vegan cheese, grated (optional)
salt and pepper, to taste
baking sheet lined with parchment paper
- Preheat the oven to 200C/400F/Gas 6. Cut the cauliflower into florets, season with the paprika and onion and garlic powders, spread out on the prepared baking sheet and bake in the preheated oven for 30 minutes.
- Meanwhile, cook the rice (if needed) following the packet instructions.
- Mix the cooked rice, salsa and beans together in a bowl.
- To assemble the burritos, spread 1–2 tablespoons of guacamole onto the tortillas, then add one-quarter of the rice mixture, one-quarter of the baked cauliflower broken into small pieces, salt, pepper, lettuce, tomatoes and vegan sour cream or coconut yogurt and vegan cheese (if using). Fold the bottom of the tortillas then fold the sides and serve. You can also add in corn and/or cooked vegetables such as courgette and red pepper, if you like.