One of my favorite quick service spots to eat is Moe’s Burritos. Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s. See how sad I am?
I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL. I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito. But I didn’t think the rice worked very well as a stand-alone side. And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).
Mexican “Rice” Recipe
1 small head of cauliflower, riced in a food processor
1 T coconut oil
1/2 yellow onion, chopped
1/2 – 2/3 can of tomato sauce (no sugar added)
1 tsp onion powder
1 tsp garlic powder
1 tsp minced garlic
1/4 tsp cayenne pepper (or more if you like things hot. I don’t)
Heat coconut oil in a pot. Add onion and sauté until clear. Add riced cauliflower in large pot and add all spices/tomato sauce. I add sauce until it looks “right” to me. I know that’s not very specific. Heat cauliflower through, about 20 minutes, on med heat.
And it ends up looking like this:
Make your guacamole:
Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc… Whatever you usually like on your Moe’s burritos.