Potato and Cauliflower Burritos

We made this tonight and it was super yummy and different from any of our other burritos. I got kind of a breakfast burrito vibe out of it, which was nice. It turned out medium spicy, but I think those who like stuff lower on the spice continuum could leave out the chipotle chili and still get a nice flavor just from the fire-roasted tomatoes.

So here it is:

One 15-oz can fire-roasted tomatoes
1 chipotle chili in adobo sauce
2 cloves garlic, peeled

2 tsp vegetable oil for sauteeing
1 small onion, halved and sliced thin
1/2 tsp dried oregano
3 cups cauliflower, chopped small
1 medium potato (I used a red potato), cut into small cubes

3 Tbs. chopped cilantro
several medium flour tortillas
a nice pile of shredded jack cheese
some cooked rice if you want (we forgot it, but the burritos would be less spicy if we used it)

1. Pulse the tomatoes, chili, and garlic in a food processor until it turns into salsa.
2. Heat the oil in a large skillet on medium and sautee the onion a couple minutes. Stir in cauliflower, potatoes, and tomato stuff, add salt and pepper to taste. Cover and simmer 10 to 15 minutes until potatoes are cooked through and then simmer 5 minutes more to thicken up the sauce.
3. Stir in the cilantro and spoon your mix onto your tortillas. Add cheese and maybe rice, and serve. Yum!