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Dinner recipe · from the recipe book

Roasted Cauliflower Chickpea Burritos with Pepper Salsa

Smoky roasted cauliflower and crisp-edged chickpeas wrapped in warm wheat tortillas with brown rice and a bright, charred red pepper salsa.

Roasted Cauliflower Chickpea Burritos with Pepper Salsa

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 medium238 gRed bell pepperseeded and quartered
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium110 gRed onioncut into wedges
  • 3 cloves9 gGarlicpeeled
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSalt
  • ¾ cup150 gLong-grain brown rice, dry
  • 1½ cups360 gWater
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 4 tortillas196 gFlour tortillas, 8-inch
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ½ cup shredded60 gCheddar cheeseshredded

Steps

  1. Rinse the brown rice and bring it to a boil in a small pot with the water. Cover, lower the heat and simmer about 40 minutes until tender; rest 5 minutes off the heat.
  2. While the rice cooks, heat the oven to 425°F (220°C).
  3. On a sheet pan, toss the cauliflower and chickpeas with two-thirds of the olive oil, the cumin, the smoked paprika and half of the salt; spread on one side of the pan.
  4. Toss the red bell pepper, jalapeño, red onion and garlic with the remaining one-third of the olive oil and arrange them on the other side of the pan.
  5. Roast 25 to 30 minutes, turning once, until the cauliflower is browned and the peppers are charred at the edges.
  6. For the salsa, chop the roasted red bell pepper, jalapeño, red onion and garlic finely and stir in half of the lime juice, half of the cilantro and the remaining half of the salt.
  7. Fluff the rice with the remaining half of the lime juice and the remaining half of the cilantro.
  8. Warm the flour tortillas in the oven for 1 to 2 minutes, then spread each with Greek yogurt.
  9. Fill each tortilla with the rice, the roasted cauliflower and chickpeas, the cheddar and a spoonful of the salsa; fold in the sides, roll up tightly and serve with any leftover salsa.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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