Slice the peppers into short strips, saving the caps to flavor the beans with.
Add beans, pepper caps, and garlic to a small sauce pan. Submerge beans in water and simmer covered for about an hour. Stir occasionally, adding water as necessary to keep beans from boiling dry.
While beans are cooking, cut cauliflower into bit sized pieces. Toss cauliflower with olive oil, seasoning, & lime juice until thoroughly coated. Bake at 400F for 30 minutes.
Crack a beer and take a big swig. You deserve it for making such a healthy meal.
Crush garlic into skillet, add peppers and corn. Cook for a few minutes. I like the veggies to still have a crunch. Set veggies aside in a bowl.
Warm (or melt if yours is frozen) the enchilada sauce in the same skillet. Toss roasted cauliflower, and let warm on the stove for a few minutes to meld the sauce to the cauliflower.
Assemble your burrito to your liking! Lord your colorful healthy meal over all your friends #cauliflowerburritos. Don't forget to dot hot sauce like you're an abstract painter.