Roasted Vegetable Burritos
User Reviews
5
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Prep Time
45 mins
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Cook Time
40 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
59607 kcal
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Course
Main Course
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Cuisine
American, International, Vegetarian
Roasted Vegetable Burritos
Description
Roasted Vegetable Burritos combine a medley of spiced, roasted vegetables with fluffy white rice and black beans, wrapped in soft flour tortillas. The vegetables—including zucchini, bell pepper, red onion, and mushrooms—are seasoned with chili powder, cumin, oregano, salt, and olive oil before roasting, which deepens their flavor and softens their texture. Cooking the rice with chili powder adds subtle warmth and complements the veggies.
Once assembled with shredded cheese and cilantro, these burritos provide a balanced combination of textures: tender roasted vegetables, fluffy rice, creamy beans, and melty cheese inside a warm, pliable tortilla. They can be served as a hearty lunch or dinner option.
The burritos are versatile for reheating—they can be microwaved, baked covered with enchilada sauce, crisped in a skillet, or grilled with a sandwich press to achieve a warm, slightly toasted finish. This flexibility helps in enjoying them fresh or as leftovers.
Ingredients
- 1 1/2 cups long grain white rice $0.75, uncooked
- 1 tsp salt $0.05
- 1/2 Tbsp chili powder $0.07
- 1 zucchini $1.65
- 1 red onion $1.93
- 1 red bell pepper $1.00
- 8 oz. mushrooms $1.49
- 1/2 tsp salt $0.02
- 1/2 tsp cumin $0.03, ground
- 1/2 tsp oregano $0.03, dried
- 2 Tbsp olive oil $0.32
- 10 flour tortilla $2.99, large
- 2 oz. cans black beans $0.75
- 2 1/2 cups cheese $2.31, shredded
- 1 bunch cilantro $0.75, fresh
Instructions
- Preheat your oven to 400 degrees. Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces. Toss the vegetables with 2 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp cumin, and 1/2 tsp oregano. Spread the vegetables out over a large sheet pan and roast for 40 minutes, stirring once half way through.
- Combine the rice in a medium pot with 1 tsp of salt and 1/2 Tbsp of chili powder. Add 3 cups of water, place a lid on top, and bring up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting and allow it to simmer for 20 minutes. After 20 minutes, turn the heat off and let it sit undisturbed 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 top, and microwave for 30 seconds. This will make the tortillas more pliable as you wrap the burritos.
- Place 1/4-1/3 cup of rice on a tortilla, add 1/4 cup of black beans, 1/3 cup of the roasted vegetables, 1/4 cup of shredded cheese, and a handful of fresh cilantro leaves. Roll the burrito tightly and wrap in plastic until ready to eat.
Notes
- Burritos can be reheated in the microwave after removing plastic wrap for convenience.
- For a baked variation, cover burritos with enchilada sauce and bake until heated through.
- To add texture, crisp burritos in a skillet or use a grill or sandwich press for a toasted finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 59607 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 596.07kcal | 30% |
| Carbohydrates | 52.14g | 17% |
| Protein | 23.49g | 47% |
| Fat | 18.69g | 29% |
| Sodium | 1380.05mg | 58% |
| Fiber | 13.06g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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