Perfect for picky eaters, these kid-friendly, protein-packed burritos are filled with hidden, store-bought riced cauliflower and puréed spinach for added nutrition.
These kid friendly burritos are perfect for any weeknight meal!
In medium saucepan set over medium-high heat, bring 1 cup water to a boil. Stir in cauliflower and boil, stirring frequently, for 1 minute. Stir in rice; cover and remove from heat. Let stand for 5 minutes or until water is absorbed. Fluff with fork.
Into blender, add spinach and enchilada sauce; blend until puréed and smooth.
Meanwhile, into medium skillet set over medium-high heat, add ground beef; cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in spinach mixture; bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 3 to 5 minutes or until beef is cooked through and sauce is thickened and coats beef well.
Divide cheese evenly among tortillas, leaving 1/2-inch border around edges. Top with beef mixture and rice mixture. Fold in sides, then fold bottom of wraps over filling and roll up tightly. Slice in half to serve.
Serve with guacamole or sour cream, if desired.
Use frozen riced cauliflower if preferred, adjusting cooking time as needed.
Cauliflower rice is a completely grain-free, low-carb substitute for traditional white rice that is produced from cauliflower. A large head of cauliflower is quickly chopped into rice-sized pieces in a food processor to create fake rice.
Cauliflower’s firm structure makes it simple to cut into tiny pieces that retain their grain-like shape when cooked.
When you have the biggest head of cauliflower you can find, it’s time to rice! Cauliflower comes in a wide range of hues and types, ranging from the standard ivory color to purple, orange, and vivid green.
1. Start off by removing the tough outer leaves and stem.
2. Next, trim the head into florets. Aim for smaller florets that are 1-inch to 1 1/2-inches in size. If you cut them too big, it becomes difficult to break them down quickly into a uniform size.
3. Then, add the florets to a food processor in batches, and pulse into grain-sized pieces. You’ll notice that some larger florets might not get chopped down. That’s ok—just remove them and process them with the next batch.
TIP: Keep in mind that you don’t want the cauliflower pieces to become too tiny. Otherwise, the appearance won’t be as comparable to rice and the texture will turn mushy. Also, if you don’t have a food processor you can use a blender and follow the same method.
Any slightly bitter and cabbage-like aromas from the cauliflower mellow out when heated, allowing for mild nutty flavors to shine through. The neutral undertones make it versatile, and it’s easy to add different seasonings to transform the taste.
Put it on pizza: Who said pizza can’t be nutritious? With spinach on top, it can be. What’s more, is that when cooked on a layer of hot cheese and tomato, the combo is mouthwatering. Spinach is also filling, which is another great benefit.
Use it for salad: You don’t necessarily need lettuce for your salad. Fresh spinach leaves are a great alternative. For a quick and simple yet tasty salad, combine spinach with your favorite veggies, chopped nuts and little chunks of cheese. For some lean protein, you can also include cottage cheese, Greek yogurt or tofu. Then, simply pour on some olive oil, vinegar and lemon juice. Looking for some more ideas? Try our Spinach and Salmon Salad or Citrus Spinach and Rice Salad.
Stir it into stews, stir-fries, and soups: Stirring spinach into one of these comforting dishes adds thickness as well as nutrients to the mix. Fresh spinach leaves make a fine accompaniment to Thai chicken with noodles, vegetable soup or white bean stew. It’s also great in this Spinach and Bacon Casserole or our Chicken and Spinach Risotto.