Potato and Cauliflower Burritos

School is out the kids are home and you are up and running. If you are thinking on what to make for lunch try this 30 minute recipe that keeps calories down but satisfaction levels up!

You will first need the following:
15-oz can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves garlic, peeled
2 tsp canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato
(6oz.), cut into 1/4-inch cubes
3 tbs chopped cilantro
48-inch flour or whole-wheat tortillas warmed
1 cup grated vegan Monterey Jack cheese

First pulse tomatoes,chipotle chile, and garlic in food processor until coarse puree forms, in the meantime heat oil in large skillet over medium heat. Add onions and oregano; saute 2minutes. Stir cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender. Stir in Cilantro. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas,top with rice and sprinkle with cheese. Roll up tortillas, leaving one end open.

Enjoy a satisfying lunch

xo ginny