Paula found this recipe, Cauliflower-Chorizo Burritos, in the March issue of Food Network magazine. It looked pretty tasty so we decided to try it tonight and it was! It was also pretty easy to make as well.

Start by making the chorizo-bean mixture…Heat a medium nonstick saute pan over medium heat. Add the chorizo and cook, breaking up the meat, until golden, about 6 minutes. Remove the chorizo to a plate lined with paper towels using a slotted spoon. Add 1/2 of a medium white onion, chopped, to the pan with the chorizo fat. Saute until the onion is translucent, about 4 minutes. Return the chorizo to the pan. Add 1 15-ounce can of refried beans to the mixture. Continue cooking about 5 minutes and then turn off the heat. Cover and keep warm.

Make the burritos: Heat the olive oil in a large heavy saute pan over medium-high heat. Add 1/2 of a medium white onion, finely chopped and cook until translucent, about 3 minutes. Add 1 head of finely chopped cauliflower and saute until tender, about 5-8 minutes. Season with salt and pepper. Add 1 /2 tablespoon of dried oregano. Turn off the heat and set aside.

Heat a large heavy griddle over medium heat. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides. Add 2 to 3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of Mexcican-blend shredded cheese. Fold in the edges and roll up to form a burrito. Return to the griddle until the cheese melts, about 10 seconds. (Note: Paula just heated the burritos in the microwave for 30 seconds until they were warmed up.) Serve and enjoy! Delicious!

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