Burritos make some of the best grab-and-go meals for vegetarians. The recipe below is easy to make and stores well in the freezer for up to three months. Just pull one out and heat it in the microwave any time you need a quick, wholesome, and well-rounded meal.
In addition to the traditional rice and bean fillings, this burrito recipe includes roasted vegetables. We’ve used zucchini, onions, and mushrooms here, but don’t be afraid to add any other veggies you like. Bell peppers, other types of summer squash, or even eggplant or sweet potatoes would be welcome here as well.
​
ZUCCHINI BURRITOS
6
20 minutes
1 hour and 5 minutes
1 hour and 25 minutes
1 ½ cups uncooked rice
1 teaspoon kosher salt
1 tablespoon chili powder
2 cups water
For the vegetables
1 large zucchini, diced
1 red onion, diced
8 button mushrooms, quartered
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon dried oregano
6 large flour tortillas
2 (15-ounce) cans black beans
2 ½ cups shredded cheese
Preheat the oven to 400ºF.
In a large bowl, toss the zucchini, onion, and mushrooms with the oil, salt, cumin, and oregano. Spread the vegetables out into a single layer on a large baking sheet. Roast in the preheated oven, turning once, until tender and browned, about 40 minutes.
Wrap the tortillas in aluminum foil and put them in the oven for the last 10-15 minutes of roasting to warm them.
Meanwhile, in a medium saucepan, combine the rice with the salt and chili powder and add 2 cups water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer the rice for about 20 minutes, until tender.
When you are ready to assemble the burritos, lay the warm tortillas on a work surface and divid the rice, beans, vegetables, cheese evenly among them. Serve hot.