Cauliflower and Chorizo ​​Burrito

Ingredients:

Burrito

• 2 tbsp. l. olive oil
• 1 small onion, finely chopped
• 1 head of cauliflower, florets finely chopped
• 1 tbsp. l. chopped oregano
• 8 wheat tortillas, 23 cm in diameter.
• 1 tbsp. coarsely grated cheese

Bean filling

• 85g raw pork chorizo ​​(remove casing)
• 1/2 small onion, finely chopped
• 1 can (425 g) refried pinto beans (frijoles refritos)

Preparation:

1. Prepare the bean fillingHeat a medium nonstick saute pan over medium heat. Add the chorizo ​​and cook, breaking up the meat, until golden brown, about 6 minutes. Using a slotted spoon, transfer the chorizo ​​to a paper towel-lined plate.
   
   Add the onion to the skillet with the chorizo's remaining fat. Sauté until translucent (about 4 minutes). Return the chorizo ​​to the skillet. Add the can of pinto beans to the mixture. Continue cooking for about 5 minutes, then turn off the heat. Cover and keep warm.
2. Make a burritoHeat the olive oil in a large, heavy-bottomed saute pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower and sauté until soft, about 5 minutes. Season with salt and pepper. Stir in the oregano and turn off the heat.
3. Heat a large grill surface over medium heat. Heat the tortillas, one at a time, in batches until soft and pliable, about 1 minute per side. Spoon 1/4 cup of the warm bean filling into the center of each tortilla, spreading out to the edges. Top with 2-3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of cheese. Fold the edges in and roll them up to form a burrito. Return to the grill to melt the cheese, about 10 seconds. Serve warm.