Makes 6-8 burritos


For the Black Bean Hummus

  • 60g (1 cup) dried black beans, soaked in purified water overnightSmoky Cauliflower and Black Bean Hummus Burritos 1
  • 2 bay leaves and/or 2in piece kombu (optional)
  • 50g (1 cup) torn fresh coriander leaves and stems
  • 1/2 ripe (but not mushy) avocado, peeled and pitted
  • 1/2 jalapeño, seeded and roughly chopped
  • 2 garlic cloves, roughly chopped • 3 tbsp freshly squeezed lemon juice
  • 1 tsp cumin seeds, toasted and freshly ground
  • Sea salt and freshly ground black pepper

For the Smoky Cauliflower

  • 4 tbsp neutral coconut oil, divided
  • 1 large white onion, chopped
  • Sea salt and freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • 1/2 jalapeño or other chilli, finely chopped
  • 1 tsp smoked Spanish paprika
  • 1 tsp pure maple syrup
  • 2 tbsp freshly squeezed lime or lemon juice

For the Burritos

  • 6-8 homemade tortillas or large store-bought whole-grain tortillas or wraps
  • 60g (2 cups) baby spinach, microgreens, or chopped lettuce
  • Fresh coriander leaves
  • 1/2 ripe avocado, cubed (optional)
  • Juice 1 lime (optional)


To make the Black Bean Hummus

  1. Drain and rinse the beans and cover them with water in a medium pot. Add the bay leaves and/or kombu, if using, and bring the water to a boil over mediumhigh heat. Lower the heat to a simmer, partially cover the pot, and cook the beans for about 30 minutes, until they are soft and buttery but not mushy inside. Drain the beans, reserving 2 tablespoons of the cooking liquid for this recipe and storing the rest for future use in a soup or stew, if desired. Let the beans cool and discard the bay leaves or kombu.
  2. In a food processor, combine the beans, coriander, avocado, jalapeño, garlic, lemon juice, ground cumin seeds and salt and pepper to taste. Process until smooth, adding some of the reserved bean cooking liquid as you go to achieve a smooth consistency. You’ll have more hummus than you need for this recipe. Leftover hummus is great as a dip and on tartines or sandwiches; store it in an airtight container in the refrigerator for up to 4 days.

To prepare the Smoky Cauliflower

  1. Warm 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the onion, salt, and pepper, and sauté for 10-12 minutes, until golden and caramelized. Remove the onion from the pan and set it aside.
  2. Return the pan to medium heat and warm the remaining 3 tablespoons of
    coconut oil. Add the cauliflower to the pan in a single layer, sprinkle with salt and pepper to taste, and cook for 3-4 minutes, until lightly browned. Flip the florets and cook on the other side for another 3-5 minutes. Continue to cook for a couple more minutes to achieve even caramelization.
  3. Add the jalapeño and paprika to the pan with the cauliflower and sauté for 2 to 3 minutes until the cauliflower is golden brown. Drizzle with the maple syrup and lime or lemon juice. Sauté for a minute or two until the liquid reduces into a glaze. Stir in the caramelized onion and remove the pan from the heat.

To make the Burritos

  1. Place one tortilla on a serving plate and spread 2 tablespoons of black bean hummus on top. Add about 2 spoonfuls of smoky cauliflower, followed by a small handful of spinach or other greens. Top with some coriander, avocado, and lime juice.
  2. Fold the lower end of the tortilla over the filling, followed by the sides, and then roll it tightly into a burrito. Repeat with the remaining tortillas and fillings. I prefer to make fresh burritos right before eating, but you can also make these in advance to take with you and enjoy for lunch or at an outing.

Per 100g Calories: 114, Carbohydrates: 8.2g, Sugars: 2.5g, Fat: 7.1g, Saturates: 3.7g, Protein: 3.0g, Salt: 0.24g

Recipe and Images from: Simply Vibrant by Anya Kassoff
Smoky Cauliflower and Black Bean Hummus Burritos 2

February 2018 (Issue 35) Vegan Life Magazine

Leave a Comment