To rice your cauliflower, either use a box grater, or pulse the cauliflower florets in a food processor until uniform and fine.
Heat oil in a large pan and cook the onions and bell pepper until soft, roughly 5 minutes.
Add the cauliflower rice and taco seasoning and cook for another 2-3 minutes, stirring continuously so everything is coated in the seasoning.
When cauliflower rice is slightly soft (not mushy), remove from heat and allow to cool completely.
Assemble burritos: roughly ½ cup of the cauliflower rice mixture, topped with 2 spoonfuls of black beans, 2 spoons of salsa and ⅓ cup of shredded cheese.
Roll and wrap tightly in plastic wrap.
Storage: Store wrapped in plastic and in a storage container or large freezer bag. They are good in the fridge for 2-3 days and the freezer for up to 3 months.
To Re-heat: Unwrap and heat in the microwave on a paper towel in 30 second increments, flipping each time, until heated through. Crisp up in a frying or grill pan, or on a George Foreman grill.
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