To make these healthful vegetarian samosa burritos, swap the traditional potatoes for mashed cauliflower and white beans and load up the filling with mild but flavorful spices, add a few peas for color, and you’ve got yourself an easy, healthful lunch all week!
The idea for this recipe actually came from a coworker’s heatable lunch that was a vegetarian samosa burrito. And that sounded so tasty, I went straight to pinterest and dug up this recipe by Alissa over at Connoisseurus Veg.
I will be the first to level with you–this burrito wasn’t quite everything I wanted it to be, probably because it’s so much lighter than a traditional samosa, and far more healthy for you. AKA not fried. But it was still tasty, is perfect to meal prep 4-5 burritos throughout the week, and definitely changes up the ordinary recipes in my repertoire, so I think it’s a keeper.
I’d say give it a try and find out for yourself! The best part is, that even if they’re not the most decadent meal in the world, they’re healthy, so you can justify eating it. Plus they’re freezable. If you do plan to freeze them, I might suggest corn tortillas instead of flour ones since flour tortillas notoriously can get soggy. Or alternatively, bake them for 5-10 minutes in the oven and let them cool completed before wrapping them up for the freezer.
I ate these straight, and didn’t bother baking them, or heated in a microwave at work, but I’d recommend using a toaster oven next time. I feel like the toaster oven isn’t as much of an investment as a regular oven, and you can still get a crispy samosa feel that adds a little texture to the meal.
Lastly, I really enjoyed the cilantro pesto that I made, and was happily surprised how it paired with the samosa filling! I will say that this recipe is packed full of flavors, so it’s not for the weak of heart, even though it’s a vegetarian recipe! Enjoy, and let me know what you think!126- VegetarianSamosaBurrito