Veggie Burritos (With Black Bean Hummus)

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.)

  1. Nicole says...

    This looks good but just an FYI from someone born and raised in So Cal- 2 tbsp of beans is ridiculously not enough to fill a burrito!! Chant with me- more beans more beans!

    • Kate says...

      I thought the same thing! More beans!!

  2. You know how you see delicious recipes online constantly and you think to yourself ‘remember this, you need to make it one day’? This almost always seals the fate of that recipe as ‘never to be made’. Well This recipe inspired me to gather my ingredients and make it right away and folks, let me tell you, it was DELICIOUS. Everyone in my family devoured it including the carnivore, the 2 year old and the endlessly picky 4 year old. My only complaint is that I wish the recipe made enough for me to be able to eat this every day for the next week! Yum!!

  3. Emily says...

    Please keep posting more vegan recipes! This looks delicious.

  4. Amanda says...

    This looks so good! Can’t wait to try it this week. I made the Simple Stewed Beans and Collard Greens recipe just last night, and it was fantastic. The tahini-lemon dressing just elevates the whole dish. So good! Thanks for the vegan recipes!

    • Stella Blackmon says...

      So happy to hear, Amanda! Thank you for your kind comment.

  5. Emily says...

    I’ve been a vegetarian for 8 years. Vegetarian food is NOT boring. This recipe is a great example of that. Can’t wait to try it!

  6. These look AMAZINGGGGG, I can’t wait to try this recipe!! As other people have said, thank you for the veggie recipes :)

  7. Jenna says...

    Can i just use a can of black beans instead of this whole process of cooking dried ones? Is there a difference?

    • It’s mostly just a texture thing. Canned beans are usually mushier.

    • Definitely interchangeable for a recipe like this, but dried beans are A LOT cheaper, better for the environment (loads less packaging for loads more food), and taste much nicer than canned. But that’s only if you can be bothered! I completely understand the need for convenience sometimes.

  8. jean goddard says...

    This sounds amazing!

  9. Yum! I love seeing a gluten-free and dairy-free recipe!

  10. Edie says...

    Looks so good and I love seeing veg recipes on Cup of Jo! Very excited to try this inventive combination. Book looks great as well. Thank you!

  11. Alice says...

    I like the look of this a lot, and am trying to get four veggie meals in a week, loving this month’s theme, but my kids don’t at cauliflower. What do you guys think I should sub it with? Broccoli? Carrots? Sweet potato?

    • Edie says...

      Sweet potato would be amazing with the paprika/syrup/lime.

    • Rue says...

      black bean and sweet potato is one of my favorite veggie flavor combos!

  12. c says...

    woot woot! i so needed a packable vegan lunch idea. def going to make this. thanks for posting.

  13. Allison says...

    This looks great! Thank you so much for including vegan recipes on Cup of Jo : ) and remembering that it’s easy to have an insanely delicious meal without harming a single animal.

  14. Ashley says...

    Thank you for doing veggie recipes!! This looks delicious, will try soon!

  15. Chelsi says...

    I haven’t tried black bean hummus but have you tried chocolate hummus?! I recently found it at my local grocery store in the hummus section and it became an instant food group in our house! It’s basically god’s gift to the menstrual cycle!

    • Ashley says...

      Made me laugh! I need this!

    • Alice says...

      That’s my take on Nutella, hence my arse is the size it is.

  16. Wow, this looks delicious! Looking forward to making this later in the week!

  17. Liz says...

    I make something similar all the time. However, in my world, we just called “black bean hummus” “bean dip.” Ha Ha.

  18. mimi says...

    this looks so delicious! i have everything in my pantry for it and i’m going to make it tonight, thank you!

    i hate to be ***that person*** but: “hummus” is the arabic word for chickpea. so this isn’t black bean hummus because there are no chickpeas. it’s black bean spread. which is still delicious! i love it! but calling every bean mash a hummus is one of my biggest pet peeves haha.

    • Emma says...

      I was just thinking the same thing.

    • Addie says...

      You are not that person! I was also thinking the same thing and scrolling through comments to see if someone mentioned this. You literally took the words out of my mouth!

      Everything about this recipe looks finger lickin’ good AND we can learn about the roots of food at the same time. Thanks for commenting.

  19. Carolyn says...

    Yum!! But I have to ask: If it doesn’t contain chickpeas and tahini, is it still Hummus???

  20. Nina says...

    Yes! Thank you! This sounds amazing, and I can’t wait to try it this week. (And many thanks for including a veggie recipe without cheese!)