Veggie Burritos (With Black Bean Hummus)

Have you tried black bean hummus? It’s delicious on everything from carrots to chips, but especially burritos. So, to continue our month of vegetarian dinners, we’re sharing the recipe for these smoky cauliflower burritos made with the savory spread. Anya Kassoff, author of the new cookbook Simply Vibrant, shows us how it’s done …

Cauliflower and Black Bean Hummus Burritos
From Anya Kassoff’s Simply Vibrant

The star of this unique take on a traditional burrito is smoky cauliflower, which is caramelized in the pan, then topped with smoked paprika, maple syrup and jalapeño. Rounded out with homemade black bean hummus, a few cubes of avocado and a squeeze of lime, this becomes a warming and substantial meal, with no need for rice. The cauliflower and hummus are also delicious on their own.

Cauliflower and Black Bean Hummus Burritos
Makes 6-8 burritos

You’ll need:

For the black bean hummus:
1 cup dried black beans, soaked overnight
2 bay leaves
1 cup torn fresh cilantro 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 ground cumin seeds
Sea salt
Freshly ground black pepper

For the smoky cauliflower:
4 tbsp coconut oil, divided
1 large yellow onion, chopped
Sea salt
Freshly ground black pepper
1 large head cauliflower, cut into florets
1/2 jalapeño, finely chopped
1 tsp smoked paprika
1 tsp pure maple syrup
2 tbsp freshly squeezed lime or lemon juice

For the burritos:
6 to 8 warm tortillas
2 cups your choice of greens
Fresh cilantro leaves (optional)
1/2 ripe avocado, cubed

To make the black bean hummus, drain and rinse the beans and cover them with water in a medium pot. Add the bay leaves and bring the water to a boil over medium-high 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. Let the beans cool and discard the bay leaves.

In a food processor, combine the beans, cilantro, avocado, jalapeño, garlic, lemon juice and ground cumin seeds. Process until smooth, adding some of the reserved bean cooking liquid as you go to achieve a smooth consistency. Salt and pepper to taste. You’ll have more hummus than you need for this recipe, but you can store leftovers in an airtight container in the refrigerator for up to 4 days.

For the smoky cauliflower, 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 to 12 minutes, until golden and caramelized. Remove the onion from the pan and set it aside.

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 to 4 minutes, until lightly browned. Flip the florets and cook on the other side for another 3 to 5 minutes. Continue to cook for a couple more minutes to achieve even caramelization.

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.

For the burritos, 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 cilantro, avocado and lime juice.

Thank you so much, Anya! Your new cookbook is wonderful.

P.S. More recipes, including lentil soup with kale and sour cream and sweet potato minestrone.

(Recipe from Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Photograph © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. This series is edited by Stella Blackmon.)