Veggie Burritos | Oregonian Recipes

Ingredients

• 1/2 large head cauliflower, cored and cut into very small florets
• 8 baby bella or button mushrooms, sliced
• 2 teaspoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Kosher salt and ground black pepper
• 1/4 cup cider vinegar
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar
• 1/2 small head red cabbage, finely chopped
• 1/2 red onion, thinly sliced
• 1 tablespoon nutritional yeast (optional)
• Six 8- to 10-inch whole-grain tortillas
• 1/2 cup purchased tomatillo salsa (or any favorite salsa)
• 1 small avocado, pitted, peeled and cubed
• 1/4 cup plain Greek yogurt