Roasted Vegetable Burritos

Ingredients

• 1 1/2 cups dry white rice
• 1 tsp salt
• 1/2 Tbsp chili powder
• 1 large zucchini
• 1 medium red onion
• 1 large red bell pepper
• 8 oz. button mushrooms
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp oregano
• 2 Tbsp olive oil
• 10 large flour tortillas
• 3 cups or 2 cans black beans
• 2 1/2 cups shredded cheese
• 1 bunch cilantro

Directions

1. Heat the oven to 400 degrees. Make bite-sized pieces from the zucchini, bell pepper, onion, plus the mushrooms. Tumble the vegetables with 2 Tbsp olive oil, 1/2 tsp oregano, 1/2 tsp cumin, and 1/2 tsp salt. Use a large sheet pan to spread them out, then roast for 40 minutes; at the halfway point, give them one stir.
2. In a medium pot, stir together the rice, 1 tsp salt, and 1/2 Tbsp chili powder. Pour in 3 cups water, cover the pot, and set it over high heat until it boils. The moment you have a full boil, lower the burner all the way down and let the rice simmer for 20 minutes. After those 20 minutes, shut off the heat and leave the pot alone until assembly time. Just before filling the tortillas, fluff the rice.
3. When it is burrito time, pile a few tortillas onto a large plate, cover them with a damp paper towel, and microwave for 30 seconds. The warmth helps them bend instead of tearing while you roll.
4. Lay out a tortilla and spoon 1/4-1/3 cup rice across the center. Next come black beans, 1/4 cup; roasted vegetables, 1/3 cup; shredded cheese, 1/4 cup; then a handful of fresh cilantro leaves. Snugly fold it into a burrito, cover it in plastic, and keep it wrapped until you are ready to eat.