Curried cauliflower, white beans and peas are wrapped up in flour tortillas and baked to crispy perfection to make these flavor-packed vegan samosa burritos!
If this week had a theme, it would have to be repackaging old favorite dishes in new forms. Right? Today, samosas in burrito form. Monday, lasagna in soup form. Wednesday…pumpkin in cheese form? Er…maybe cheese in vegan form?
Okay, so maybe that only kind of works, but I’m sure I’ll make up for it down the road! Putting a new spin on old favorites is my favorite thing. Also, it seemed like a good idea for the week after Thanksgiving, which tends to focus on more traditional foods.
Samosas have always been a favorite, but they’re kind of a pain. I think. Or maybe I’ve never actually gotten around to making regular old samosas because they seem like a pain. My first work around was a couple of years ago when I made these samosa cakes, which were great, because it ditches the wrapper altogether, resulting in not only less pain, but less frying as well. For the longest time I’ve wanted to do a samosa sandwich or burrito or something like that, but the idea of stuffing potato filling into bread sounded a little carb-o-riffic, even for me. Then it occurred to me that people swap less carby things for potatoes all the time. Like cauliflower. And white beans. I stuffed my samosa burritos with both!
Cauliflower + white bean samosa burritos is a great idea in and of itself, but I took it a step further and baked them. Baking turned out to be a great way to replicate the crispy wrapper you’d normally find surrounding your samosa fillings. The result? These burritos really do taste like samosas. I loved them, and I hope you do too!
Cauliflower & White Bean Baked Samosa Burritos
Ingredients
For the Baked Samosa Burritos:
- 4 cups cauliflower florets, 1 small crown or 1/2 of a large one
- 2 tablespoon vegetable oil, divided, plus extra for brushing
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoons freshly grated ginger
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- pinch cayenne pepper
- 1 14 ounce can cannellini beans, drained and rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 cup frozen peas, thawed
- 1/4 cup finely chopped fresh cilantro
- salt and pepper to taste
- 4 large flour tortillas
For the Cilantro Mint Chutney
- 2 cups chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1/4 cup lemon juice
- 1 tablespoon maple syrup
- salt and pepper to taste
Instructions
- Preheat oven to 400°. Place cauliflower florets into a roasting pan with 1 tablespoon of oil and toss to coat. Place into the oven and bake until tender, about 30 minutes, flipping once or twice. Remove from the oven, but leave the oven on.
- Coat the bottom of a large skillet with the remaining tablespoon of oil and place over medium heat. Add onion, garlic, ginger, garam masala, turmeric, coriander and cayenne. Sauté until onions are soft, about 5 minutes. Add cauliflower, beans, water and lemon juice to the skillet and hit the mixture a few times with a potato masher or fork, leaving plenty of large chunks. Cook about five minutes, flipping frequently, just until the liquid cooks off.
- Remove from heat and add peas and cilantro, flipping the mixture a few times to incorporate. Season with salt and pepper to taste, and adjust any other seasonings to your liking.
- Lightly oil a baking sheet. Spoon a quarter of the cauliflower mixture onto a tortilla and roll tightly. Place the burrito, seam side down, on prepared baking sheet and brush lightly with oil. Repeat until all tortillas and filling are used.
- Bake the burritos until lightly browned, about 20 minutes.
- While the burritos bake, place all ingredients for the chutney into a food processor and blend until smooth. Season the mixture with salt to taste.
- Serve burritos with chutney for dipping.
Seriously, have you been following me to the grocery store? Yesterday I bought cauliflower, gorgeous whole wheat flour tortillas, a bunch of mint, and an enormous bag of cilantro. And then, at Trader Joes, I threw a bag of frozen peas in my basket to keep the milk cold on the long drive home!
I love samosas! These looks fantastic! I think I might even throw in some potatoes. Carbs be damned!
Thanks for the wonderful recipes! Can’t wait to try the pumpkin cheese too.
Perfect!! And as far as the potatoes are concerned, I say go for it! My my always made potato enchiladas growing up, and they were delicious. :)
I hope you enjoy these!
This was awesome. I subbed half of the cauliflower for potatoes, but otherwise followed this exactly. My corner store sells tamarind concentrate, so I made both the cilantro/mint chutney and a tamarind chutney. Would definitely recommend, although they’re perfect as is!
Glad you enjoyed them! I love tamarind chutney too – I’ll have to give that a try with my next batch. :)
We made these for dinner and they were spectacular! Thank you so much for posting!
Glad you enjoyed them! Thanks so much Amy!
Good evening! This looks absolutely amazing and the chutney looks great too. Do you have any suggested substitutes for the cilantro? My family dislikes it but I would love to try it!
Have a great day!
I think you’d be okay to leave the cilantro out of the burritos, and as for the chutney, parsley or scallions might work. You could also use another type of chutney – tamrind chutney is nice with samosas, so I think that would work here. Enjoy!
Made these tonight! So so soooooo good!
Yay! Glad you enjoyed them!!
These are delicious but for ease of cooking I’d cook the onion until soft then add the spices and garlic and cook for a minute or so (like most Indian dishes). Otherwise it all sticks to the bottom of the pan and risks burning :/
I’ve also wrapped them up in foil and stuck them in the freezer so I can take them to work with me :)
Oh nice! I love freezer burritos. :)
That sounds like a good tip! Thank you!
These look so good!! Definitely trying soon. Even just adding that mixture to salads sounds perfect.
It would be awesome on a salad! :)
Wow this was absolutely amazing! I have been eating a plant based diet for a few months now and this is definitely one of my favorite recipes. My Husband loved it and my family wants me to make it for them the next time we get together. When you have recipes like this, eating a plant based diet is easy and tasty too! I see that people are adding potatoes but you really don’t need to as the roasted cauliflower is so good. The only thing I did differently was I had it with Mango Chutney. YUM
I’m so glad you enjoyed this!! And I agree – I’m all about potatoes, but I really love the cauliflower in here. Also, now I’ve got mango chutney on the brain… I might have to include it in a recipe soon. :)
Delicious and healthy – my two favorite things! Skipped the chutney to save $$ and used Greek yogurt and Trader Joe’s ginger mango chutney instead. I also subbed cumin and allspice for the garam masala, and it was still very flavorful!
Yay! I’m glad you enjoyed them!!
This is another of our favorites from your websites. Man, I cannot get enough of these! By the way, my wife is Filipina and said these would go well with mango chutney, so we picked some up at the Asian market and she was right. The spicy sweet mango chutney complimented these as well or better than the mint chutney.
I love mango chutney – great idea! I’m glad you’re both enjoying them!
These are delicious and also taste wonderful with mango chutney, available at any Asian food store.
Mango chutney sounds like a wonderful accompaniment! I’m glad you like them! Thanks Jim!