Inside-Out Burritos with Cauliflower Rice
06-15-2015
Author: Blog Editor in Diet for a Tiny House
Here’s a great RV cooking recipe that uses one skillet or wok, it’s inspired fresh Mex and is low in fat and carbs and has no meat (completely guilt-free). It can also be put together in less than an hour. And it’s insanely delicious! My favorite carnivore tester, my husband Nick, had to be stopped from going back for thirds.
The inspiration for this came when Nick told me we both needed our recipes to cut back on carbs if we were going to meet our weight goals at the gym. But I also love white rice, one of the worst carbs. And we wanted to make burritos for dinner. What to do?
The answer was partly in a current food trend called “cauliflower rice.” Raw cauliflower is first broken down into small rice-like particles in a food processor. Then it is sauteed over high heat with garlic to almost-tender.
This sounds crazy but it tastes great! Unless you’re a hard-core cauliflower hater, you will be delighted at the way the flavor works perfectly with the seasoning in this recipe. There is no need for carbohydrate-laden tortillas (although you can certainly enjoy a tortilla wrap if you are not counting carbs). Cauliflower -- a super vitamin- and mineral-packed cruciferous vegetable -- is barely recognizable and blends well with the flavors if prepared this way so give it a try.
And did I say the reason that this inside-out burrito with cauliflower rice is a great RV cooking recipe? It requires only one skillet! Yes, one skillet, no pots.
Here’s the recipe adapted from a recipe on Kalyn's Kitchen. Thanks Kalyn and Jake for the inspiration.
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Inside-Out Burritos with Cauliflower Rice
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Ingredients
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For this recipe you will need a wok or large skillet, a colander, a small food processor like a KitchenAid mini with a steel blade, a chopping knife and a cutting board, and a large bowl and a few small prep bowls.
Do all the prep work first:
Open the sausages and cut them into round slices. Roughly chop any other meatless products you are using instead of the sausage.
Open the beans and drain in a colander, then thoroughly rinse.
Chop up the peppers and onion into small chunks.
Cut the cauliflower in half lengthwise, remove core and leaves. Separate into florets. You are using only half the florets, so save the rest in a plastic bag for another recipe. In the food processor, use the “chop” setting to turn the cauliflower florets into small rice-sized pieces. You will need to do this in two batches if your food processor is small like mine.
Mince the cilantro.
Cut the cherry tomatoes in half.
Cut the lime in thirds to squeeze easier for juice.
Dice the avocados and sprinkle them with lime juice and salt.
Cooking:
Saute sausage over high heat until crispy (about 5 minutes) in a tablespoon of olive oil, drain if necessary on paper towels and put in the large bowl.
Put another teaspoon of oil into the pan and fry the cauliflower with the garlic for about five minutes until it becomes tender, keeping it moving in the pan. Remove and add to the sausage bowl.
Stir-fry the peppers and onions over medium heat in about a teaspoon of oil until they are crisp-tender (about 5 minutes). Add the beans to the skillet and mix well. Add the Mexican seasoning to the skillet (add a little water if the mixture is dry), mix well.
Now put the contents of the sausage & cauliflower bowl back into the skillet with the pepper-bean mixture and warm up everything up to a sizzle.
To serve, place a couple of big scoops of the mixture into a bowl, top with salsa, top that with tomatoes, and avocados. Sprinkle with cheese and chopped cilantro. Add hot sauce to taste. Enjoy!
And if you love inside-out recipes, don't forget to try my inside-out stuffed peppers w/ quinoa, beans and corn. It's quick, healthy and perfect for RV cooking!
Makes 4 servings.
The inspiration for this came when Nick told me we both needed our recipes to cut back on carbs if we were going to meet our weight goals at the gym. But I also love white rice, one of the worst carbs. And we wanted to make burritos for dinner. What to do?
The answer was partly in a current food trend called “cauliflower rice.” Raw cauliflower is first broken down into small rice-like particles in a food processor. Then it is sauteed over high heat with garlic to almost-tender.
This sounds crazy but it tastes great! Unless you’re a hard-core cauliflower hater, you will be delighted at the way the flavor works perfectly with the seasoning in this recipe. There is no need for carbohydrate-laden tortillas (although you can certainly enjoy a tortilla wrap if you are not counting carbs). Cauliflower -- a super vitamin- and mineral-packed cruciferous vegetable -- is barely recognizable and blends well with the flavors if prepared this way so give it a try.
And did I say the reason that this inside-out burrito with cauliflower rice is a great RV cooking recipe? It requires only one skillet! Yes, one skillet, no pots.
Here’s the recipe adapted from a recipe on Kalyn's Kitchen. Thanks Kalyn and Jake for the inspiration.
-------------------------------------------------------
Inside-Out Burritos with Cauliflower Rice
-------------------------------------------------------
Ingredients
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- 2 Artisan “Tofurky”-brand Andouille Cajun-style meatless sausages (or you can use any brand of meatless sausage, seitan or Quorn Grounds or Above Meat meatless chicken strips, cut into bite-sized chunks)
- 1 large or 2 small Poblano or green bell peppers, chopped into small pieces
- 1/2 large red or yellow onion (I used a Vidalia onions because they are milder and available now in grocery stores or everywhere if you’re in Georgia!)
- A teaspoon of prepared chopped garlic or 2 garlic cloves, chopped
- Olive oil
- Mexican seasoning blend -- I use Mrs. Dash’s salt-free Southwest Chipotle Seasoning Blend but if you only have cumin and chili powder, use a good dash of each
- 1 can (15 oz.) beans (pinto, white, kidney or black), soaked briefly in cold water and drained
- One-half of a cauliflower
- One jar of commercially prepared salsa -- I like the Paul Newman variety
- 2 ripe avocados
- Juice of one lime (or a squeeze of bottled lime juice)
- Salt
- Handful of cherry tomatoes (optional)
- 1/4 cup of cilantro
- Hot sauce
- Small package shredded cheddar or Monterey Jack cheese (optional)
-----------
For this recipe you will need a wok or large skillet, a colander, a small food processor like a KitchenAid mini with a steel blade, a chopping knife and a cutting board, and a large bowl and a few small prep bowls.
Do all the prep work first:
Open the sausages and cut them into round slices. Roughly chop any other meatless products you are using instead of the sausage.
Open the beans and drain in a colander, then thoroughly rinse.
Chop up the peppers and onion into small chunks.
Cut the cauliflower in half lengthwise, remove core and leaves. Separate into florets. You are using only half the florets, so save the rest in a plastic bag for another recipe. In the food processor, use the “chop” setting to turn the cauliflower florets into small rice-sized pieces. You will need to do this in two batches if your food processor is small like mine.
Mince the cilantro.
Cut the cherry tomatoes in half.
Cut the lime in thirds to squeeze easier for juice.
Dice the avocados and sprinkle them with lime juice and salt.
Cooking:
Saute sausage over high heat until crispy (about 5 minutes) in a tablespoon of olive oil, drain if necessary on paper towels and put in the large bowl.
Put another teaspoon of oil into the pan and fry the cauliflower with the garlic for about five minutes until it becomes tender, keeping it moving in the pan. Remove and add to the sausage bowl.
Stir-fry the peppers and onions over medium heat in about a teaspoon of oil until they are crisp-tender (about 5 minutes). Add the beans to the skillet and mix well. Add the Mexican seasoning to the skillet (add a little water if the mixture is dry), mix well.
Now put the contents of the sausage & cauliflower bowl back into the skillet with the pepper-bean mixture and warm up everything up to a sizzle.
To serve, place a couple of big scoops of the mixture into a bowl, top with salsa, top that with tomatoes, and avocados. Sprinkle with cheese and chopped cilantro. Add hot sauce to taste. Enjoy!
And if you love inside-out recipes, don't forget to try my inside-out stuffed peppers w/ quinoa, beans and corn. It's quick, healthy and perfect for RV cooking!
Makes 4 servings.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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