Recipe makes 10 Burritos
- 1 1/2 Cups of pre-cooked brown rice or quinoa
- 1 Large zucchini
- 1 Red onion
- 1 Large red/orange bell pepper
- 8oz. Button mushrooms
- 1/2 Tsp. Salt
- 1/2 Tsp. Cumin
- 1/2 Tsp. Oregano
- 1 Tsp. Chili powder
- 2 Tbsp. Grapeseed or avocado oil
- 3 Cups (or 2 cans) black beans
- 2 1/2 Cups shredded cheese
- 1 Bunch cilantro leaves, chopped (optional)
- 1 Tbsp. diced pickled jalapenos (optional)
- 1 Can corn (optional)
- 10 Large whole grain flour tortillas
1. Preheat your oven to 400 degrees. Dice the zucchini, bell pepper, onion, and mushrooms. Toss the vegetables with grapeseed oil, salt, cumin and oregano. Spread the vegetables out over a large sheet pan and roast for 40 minutes, stirring once half way through.
2. If making the rice or quinoa, you can add a bit of salt and chili powder while it’s cooking. Optional to make with veggie stock for more flavour. Put rice aside until you’re ready to assemble burritos.
3. When you’re almost ready to make the burritos, wrap tortillas in foil and stick in the oven for a few minutes to soften.
4. Put all the fixings in bowls and line up for assembly! Place ¼ cup of rice or quinoa on a tortilla, add ¼ cup of black beans, ⅓ cup of the roasted vegetables, ¼ cup of shredded cheese. Add desired amount of additional ingredients. Roll the burrito tightly. Wrap in plastic wrap for the fridge, or foil for the freezer.
- leftover rice from another meal, and roast veggies with a big batch of root vegetables that can be used for another meal!
- Jalapeno cheddar cheese tastes great in these!
- The burritos can heated in the foil in the over or toaster over (recommended), or wrapped in paper towel and heated in the microwave. You could also use a skillet or sandwich press for a crisper tortilla.
- Best served with one or all of: salsa, guacamole, and sour cream!