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Smoky Cauliflower and Black Bean Hummus Burritos

These Smoky Cauliflower and Black Bean Hummus Burritos from the Simply Vibrant cookbook are a unique, easy and healthy plant-based lunch everyone will love.

Course Hand Food, Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 -8
Author Brewing Happiness


Black Bean Hummus

  • 1 1/2 cups canned black beans, drained and rinsed (reserve about 4 tablespoons of the bean-water from the can)
  • 1 cup cilantro leaves and stems, freshly torn
  • 1/2 ripe avocado, peeled and pitted
  • 1/2 jalapeño, seeded and roughly chopped
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 garlic cloves, roughly chopped
  • 1 teaspoon ground cumin
  • salt and pepper

Smoky Cauliflower

  • 4 tablespoons coconut oil, divided
  • 1 large yellow onion, chopped
  • sea salt and freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • 1/2 jalapeno, finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon pure maple syrup
  • 2 tablespoons lime or lemon juice, freshly squeezed


  • 6-8 whole-grain tortillas or wraps
  • 2 cups baby spinach, microgreens, or chopped lettuce
  • fresh cilantro leaves
  • 1/2 ripe avocado, sliced or cubed (optional)
  • 1 lime, juiced (optional)


Black Bean Hummus

  1. In a food processor, combine the beans, cilantro, avocado, jalapeño, garlic, lemon juice, cumin, salt and pepper to taste. Process until smooth, adding some of the reserved bean-water as you go to achieve a smooth consistency. You'll have more hummus than you need for this recipe. Leftover hummus is great as a dip and on tartines or sandwiches; store it in an airtight container in the refrigerator for up to 4 days. 

Smoky Cauliflower

  1. 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 for the pan and set it aside.

  2. 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. 

  3. Add the jalapeño and paperika 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. 


  1. 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. 

  2. Fold the lower end of the tortilla over the filling, followed by the sides, and then roll it tightly into a burrito. Repeat with the remaining tortillas and fillings. 

  3. EAT UP. 

Recipe Notes

Anya's original black bean hummus recipe calls for 1 cup dried black beans, soaked overnight, as well as 1 teaspoon cumin seeds. I replaced these two with canned black beans and ground cumin for my own convenience (and laziness). I found it turned out very nicely! Just be sure to save some of the liquid from the black bean cans.