Hello September. How did you sneak up on us so fast?
Sneaky lil’ September Snake…
Anytime a new month begins I have a hard time believing it. Where does the time go? If you figure it out let me know. Perhaps it’s locked up in some secret time vault somewhere? Who knows…
All I know (and I’m sure you’ll agree) is that time flies. I mean, it really flies.
And speaking of time, Bryan is away again – the only time when time doesn’t actually fly for me, which lately, is a lot. So, I spent my Monday this week preparing some meals for me, myself and I. It’s so much simpler (no offense Bryan) to cook for just me! Don’t you agree? 🙂 You can make whatever you want without worrying about what someone else is going to think, and almost always, you have leftovers.
I saw this recipe on one of my new favorite blogs Budget Bytes because as y’all know by now, I’m a bit of a cheapskate AND I’m all about simple, healthy recipes. Oh, and I love burritos. Let’s be real.
These burritos were so simple to make and I had so many leftover that I’ve been eating them all week! What’s even better is that I still have some stowed away in the freezer for those days when I’m feeling extra lazy…and ravenous. 🙂
Roasted Vegetable Burritos
Yield: ~10 burritos
Adapted from BudgetBytes
- 1½ cups dry white rice
- 1 tsp salt
- ½ Tbsp chili powder
- 1 large zucchini
- 1 small white onion
- 1 large red bell pepper
- 8 oz. mushrooms of choice
- ½ tsp salt
- ½ tsp cumin
- 2 Tbsp olive oil
- 10 medium flour tortillas
- 2 cups black beans
- 2½ cups shredded cheese
- 1 bunch cilantro
- Preheat oven to 400 degrees. Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces. Toss the vegetables with 2 Tbsp olive oil, ½ tsp salt and ½ tsp cumin. 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 ½ 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 rice just before using.
- When you’re ready to make the burritos, stack a few tortillas on a large plate, place a paper towel over top, and microwave for 15 seconds.
- Start adding desired amount of rice, black beans, roasted vegetables, shredded cheese and cilantro leaves on a tortilla. Roll the burrito tightly and wrap in plastic until ready to eat. Serve with sour cream of course!