If slaughterhouses had glass walls, everyone would be a vegetarian.

There are a few things in life that are just good. Burritos are one of those things for me. When the "In Loves" were in town last fall we went out for Mexican at a local joint and I had an amazing Vegetarian Burrito! I have been thinking about it lately and decided to attempt to make it at home. Then I found Budget Bytes version.

Roasted Vegetable Burritos
Ingredients

1½ cups dry white rice

1 tsp salt

½ Tbsp chili powder

1 large zucchini

1 medium red onion

1 large red bell pepper

8 oz. button mushrooms

½ tsp salt

½ tsp cumin

½ tsp oregano

2 Tbsp olive oil

10 large flour tortillas (use a vegan brand if adhering)

3 cups (or 2 cans) black beans

2½ cups shredded cheese $2.31 (leave off for vegan)

1 bunch cilantro

Method
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, ½ tsp salt, ½ tsp cumin, and ½ 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 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 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 ¼-1/3 cup of rice on a tortilla, add ¼ cup of black beans, ⅓ cup of the roasted vegetables, ¼ cup of shredded cheese, and a handful of fresh cilantro leaves. Roll the burrito tightly and wrap in plastic until ready to eat.

Notes

The burritos can be heated in the microwave (remove plastic wrap), baked in the oven (smothered with enchilada sauce), crisped in a skillet, or grilled in a countertop grill or sandwich press.

I roasted my zucchini, onion, and bell pepper on my George Formena grill earlier in the week and sautéed the mushrooms lightly stove top when I did a bunch of them for Tuna Noodle Casserole yesterday. Besides that, I kept to the recipe simply because there isn't much to be changed. It is a very fresh and basic dish and with some good homemade salsa, life is gooooood!

Until the next meal...

**Today's title comes from Sir Paul McCartney: If slaughterhouses had glass walls, everyone would be a vegetarian.**