Roasted Vegetable Burritos
Ingredients
-
1½
cups
uncooked long grain white rice
-
1
tsp
salt
-
½
Tbsp
chili powder
-
1
zucchini
-
1
red onion
-
1
red bell pepper
-
8
oz.
mushrooms
-
½
tsp
salt
-
½
tsp
ground cumin
-
½
tsp
dried oregano
-
2
Tbsp
olive oil
-
10
large
flour tortillas
-
2
15 oz. cans
black beans
-
2½
cups
shredded cheese
-
1
bunch
fresh cilantro
Instructions
- Preheat the oven to 400 degrees.
- Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces and toss with olive oil, salt, cumin, and oregano.
- Spread the vegetables on a large sheet pan and roast for 40 minutes, stirring halfway through.
- In a medium pot, combine the rice, salt, chili powder, and water, then bring to a boil.
- Once boiling, reduce heat to low and simmer for 20 minutes, then let sit undisturbed.
- Microwave a few tortillas with a damp paper towel for 30 seconds to make them pliable.
- Assemble the burritos by placing rice, black beans, roasted vegetables, cheese, and cilantro on each tortilla.
- Roll the burritos tightly and wrap in plastic until ready to eat.
Nutrition Facts (estimated)
Servings
10
Calories
596
Total fat
18.69g
Total carbohydrates
52.14g
Total protein
23.49g
Sodium
1380mg
Cholesterol
0mg
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