Cauliflower Potato Burritos

These are very flavourful, but I find the gluten-free tortilla falls apart easily.  The filling could be eaten with corn chips as well. I find it`s quite spicy, so you could add some sour cream.

You will need:

• 1 can chick peas, drained and rinsed
• 1 potato, peeled and diced
• 1 onion, chopped
• 2 chipolata peppers, chopped
• 1 tbsp. adobe sauce
• 1/2 tsp. chili flakes
• 1 head cauliflower, finely chopped
• 1 tin tomatoes
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1 tsp. oregano
• 2 cloves garlic, crushed
• 1 cup rice
• 2 cups vegetable stock
• grated cheddar
• vegetable oil
• salt 
• gluten-free tortillas

Make the rice in vegetable stock as usual and set aside.

 Saute onion, garlic, chili flakes and chipolata peppers in oil.  Add in oregano, cumin, and turmeric until spices become fragrant.  Add in tomatoes and adobe sauce.  Add cauliflower and potato and simmer until potato and cauliflower are cooked through and most of the liquid has been absorbed. Add salt to taste.

On each tortilla, spoon some filling, some rice and top with grated cheddar.