Roasted Cauliflower, Chickpea, Corn & Avocado Burrito with Cilantro

Directions

1. Preheat the oven to 425°F.
2. Mix the spices in a small bowl and set aside.
3. Wash and dry all produce.
4. Break the cauliflower into bite-sized florets, trim the stems, and spread on a baking sheet. Drizzle with oil, sprinkle with half the spice mix, toss to coat, and spread in a single layer.
5. Roast the cauliflower in the oven, stirring halfway, until browned and tender, about 20 minutes. Set aside the remaining spice mix for later.
6. While the cauliflower roasts, heat a skillet over medium heat and add a touch of oil once hot.
7. Peel and dice the onion, then cook it in the skillet, stirring often, until softened, 3–4 minutes.
8. Rinse and drain the chickpeas, then add them to the skillet with the corn and the reserved spice mix. Cook until warmed through, 3–4 minutes.
9. While the filling heats, dice the tomato, halve and pit the avocado, and slice into thin half-moons. Separate the lettuce leaves.
10. Position the tortillas and spoon the roasted cauliflower and the bean-corn mixture along the centers of each tortilla. Top with tomato, avocado, and lettuce, then fold in the sides and roll tightly to close.
11. Slice the burritos in half and serve right away or wrap for later.