Loaded Cauliflower Rice Burrito

Dice the onion and mince the garlic. Dice the bell pepper. If using fresh cauliflower, pulse florets in a food processor until rice-sized. Have the tortillas and all ingredients ready.

If using ground turkey or ground chicken, cook it in a skillet over medium-high heat until browned, breaking it apart as it cooks (about 5 minutes); drain excess fat if needed. If using tempeh, crumble and pan-fry until golden. If using beans, warm gently.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes.

Stir in minced garlic and cook for 30 seconds. Add cauliflower rice and stir well. Cook for 4–5 minutes, stirring frequently, until the rice is heated through and any moisture has evaporated.

Add cumin and paprika, stirring to combine. Taste and adjust seasoning with salt and black pepper.

Preheat oven to 375°F. Lay one tortilla flat on a clean surface. Spread half the seasoned cauliflower rice in the center, leaving a 2-inch border on all sides.

Top the cauliflower with half the cooked protein, half the diced bell pepper, and half the shredded cheese. Fold the left and right edges of the tortilla inward, then roll tightly from the bottom, tucking as you go. Repeat with the second tortilla.

Place burritos seam-side down on a parchment-lined baking sheet. Bake for 12–15 minutes, until the tortilla is lightly golden and the filling is hot.

Remove burritos from oven and rest for 2 minutes. Serve with salsa, lime wedges, and additional toppings as desired.