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    You are here: Home / Entrees / Cauliflower & White Bean Baked Samosa Burritos

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: December 3, 2016

    Cauliflower & White Bean Baked Samosa Burritos

    Jump to Recipe Print Recipe
    Baked Samosa Burritos

    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!

    Cauliflower & White Bean 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.

    Cauliflower & White Bean Samosa Burritos

    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

    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 Samosa Burritos
    Cauliflower & White Bean Samosa Burritos
    5 from 4 votes
    Print

    Cauliflower & White Bean Baked Samosa Burritos

    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!
    Course Entree
    Cuisine American, Indian
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 4
    Calories 430 kcal
    Author Alissa

    Ingredients

    For the Baked Samosa Burritos:

    • 4 cups cauliflower florets, 1 small crown or ½ of a large one
    • 2 tablespoon vegetable oil, divided, plus extra for brushing
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 1 ½ teaspoons freshly grated ginger
    • 1 tablespoon garam masala
    • ½ teaspoon turmeric
    • ½ teaspoon ground coriander
    • pinch cayenne pepper
    • 1 14 ounce can cannellini beans, drained and rinsed
    • ½ cup water
    • 1 tablespoon lemon juice
    • ½ cup frozen peas, thawed
    • ¼ cup finely chopped fresh cilantro
    • salt and pepper to taste
    • 4 large flour tortillas

    For the Cilantro Mint Chutney

    • 2 cups chopped fresh cilantro
    • ¼ cup chopped fresh mint leaves
    • ¼ cup finely chopped onion
    • 1 garlic clove, minced
    • ¼ cup lemon juice
    • 1 tablespoon maple syrup
    • salt and pepper to taste

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Bake the burritos until lightly browned, about 20 minutes.
    6. 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.
    7. Serve burritos with chutney for dipping.
    Nutrition Facts
    Cauliflower & White Bean Baked Samosa Burritos
    Amount Per Serving
    Calories 430 Calories from Fat 118
    % Daily Value*
    Fat 13.1g20%
    Saturated Fat 3.4g17%
    Sodium 862mg36%
    Potassium 506mg14%
    Carbohydrates 62.7g21%
    Fiber 11g44%
    Sugar 10.1g11%
    Protein 16g32%
    Calcium 130mg13%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Herb-Crusted Smoky Pumpkin Vegan Cheddar Wheel
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. SAR says

      December 03, 2016 at 9:25 pm

      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.

      Reply
      • Alissa Saenz says

        December 04, 2016 at 10:45 am

        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!

        Reply
    2. Arden says

      December 06, 2016 at 6:04 pm

      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!

      Reply
      • Alissa Saenz says

        December 07, 2016 at 8:37 am

        Glad you enjoyed them! I love tamarind chutney too - I'll have to give that a try with my next batch. :)

        Reply
    3. Amy says

      December 31, 2016 at 9:07 am

      We made these for dinner and they were spectacular! Thank you so much for posting!

      Reply
      • Alissa Saenz says

        January 03, 2017 at 9:10 am

        Glad you enjoyed them! Thanks so much Amy!

        Reply
    4. Teksunai says

      January 07, 2017 at 8:19 pm

      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!

      Reply
      • Alissa Saenz says

        January 08, 2017 at 10:42 pm

        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!

        Reply
    5. Kristina Woolf says

      January 07, 2017 at 10:06 pm

      Made these tonight! So so soooooo good!

      Reply
      • Alissa Saenz says

        January 08, 2017 at 10:42 pm

        Yay! Glad you enjoyed them!!

        Reply
    6. Tanysha says

      January 08, 2017 at 6:21 am

      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 :/

      Reply
      • Tanysha says

        January 08, 2017 at 6:22 am

        I've also wrapped them up in foil and stuck them in the freezer so I can take them to work with me :)

        Reply
        • Alissa Saenz says

          January 08, 2017 at 10:43 pm

          Oh nice! I love freezer burritos. :)

          Reply
      • Alissa Saenz says

        January 08, 2017 at 10:43 pm

        That sounds like a good tip! Thank you!

        Reply
    7. Deryn | Running on Real Food says

      June 24, 2017 at 1:43 pm

      These look so good!! Definitely trying soon. Even just adding that mixture to salads sounds perfect.

      Reply
      • Alissa Saenz says

        June 25, 2017 at 9:43 pm

        It would be awesome on a salad! :)

        Reply
    8. Karli says

      July 29, 2017 at 11:54 pm

      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

      Reply
      • Alissa Saenz says

        July 30, 2017 at 11:29 am

        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. :)

        Reply
    9. Emma says

      March 28, 2019 at 5:34 pm

      5 stars
      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!

      Reply
      • Alissa Saenz says

        March 29, 2019 at 5:45 pm

        Yay! I'm glad you enjoyed them!!

        Reply
    10. Jim R. says

      October 07, 2019 at 4:39 pm

      5 stars
      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.

      Reply
      • Alissa Saenz says

        October 13, 2019 at 11:10 am

        I love mango chutney - great idea! I'm glad you're both enjoying them!

        Reply
    11. Jim says

      October 08, 2019 at 11:28 am

      5 stars
      These are delicious and also taste wonderful with mango chutney, available at any Asian food store.

      Reply
      • Alissa Saenz says

        October 13, 2019 at 10:59 am

        Mango chutney sounds like a wonderful accompaniment! I'm glad you like them! Thanks Jim!

        Reply
    12. Louisa says

      August 13, 2020 at 3:10 pm

      5 stars
      Holy guacamole, this must be best dish I ever had! Awesome recipe. And the dip is also spot on! Can’t wait for leftover lunch tomorrow! :-)

      Reply
    13. Selina says

      February 15, 2022 at 5:18 pm

      Seriously one of the best recipes I’ve ever tried! The kids love them too.
      My 9 year old saw me prepping the roasted cauliflower and actually said: “Yay, I love cauliflower”!
      That’s how good this recipe is!
      Thanks so much!

      Reply

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