Roasted Vegetable Burritos
Description
Make these delicious vegetable burritos when you are hungry for a homemade Mexican meal without the meat. You can use the listed vegetable ingredients, or substitute your own favorite ones instead.
Ingredients
1½ c. white rice, uncooked (not Minute Rice)
1 t. salt
½ T. chili powder
1 large zucchini
1 medium red onion
1 large red bell pepper
8 oz. button mushrooms
½ t. salt
½ t. cumin
½ t. oregano
2 T. olive oil
10 large flour tortillas
2 cans black beans, drained and rinsed
2½ c. shredded Taco cheese
1 bunch cilantro
Directions
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Preheat oven to 400 degrees.
Chop veggies and mushrooms into bite-sized pieces. Toss veggies with olive oil, salt, cumin, and oregano. Spread veggies out over a large sheet pan and roast for 40 minutes, stirring halfway through.
Combine rice in a medium pot with 1 t. salt and ½ T. chili powder. Add 3 c. water, place a lid on top, and bring up to a boil over high heat. When it reaches a full boil, turn heat down to the lowest setting, allow to simmer for 20 minutes. After 20 minutes, turn the heat off and let it sit until you’re ready to assemble the burritos. Fluff the rice just before using.
When you’re ready to make the burritos, stack a few tortillas on a large plate, place a damp paper towel over the top, microwave for 30 seconds.
Place ¼-1/3 c. rice on a tortilla, add ¼ c. black beans, ⅓ c. roasted vegetables, ¼ c. shredded cheese, and a few fresh cilantro leaves. Roll the burrito tightly, wrap in plastic wrap until ready to eat.
Makes 10