Vegetarian Burritos

Step 1

Preheat your oven to 350°F (175°C) and greasing a baking sheet. Bring some water and brown rice to a boil in a saucepan, then stir in the diced tomatoes with chile peppers. Turn the heat down to medium-low, cover, and let it simmer until the rice is tender and the liquid is absorbed—this usually takes about 50 minutes.

Step 2

While the rice is cooking, mix together the cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt in a large bowl. Drizzle in some olive oil and toss the potatoes in this spice blend until they’re well coated. Spread them out in a single layer on your baking sheet and roast in the oven for 15 to 30 minutes, depending on how big your potato cubes are. Be sure to check halfway through and give them a flip so they cook evenly.

Step 3

Heat a skillet over medium heat and sauté the bell pepper and onion until they soften, about 5 minutes. Add the garlic and cook for another minute. Take the pan off the heat and set it aside. Meanwhile, warm the black beans gently on the stove until heated through, and warm your tortillas in a separate skillet over low heat for a minute or two.

Step 4

Finally, lay out the tortillas and fill them up with the rice, beans, roasted potatoes, pepper and onion mix, spinach, romaine, and salsa—whatever you like! Roll them up tight, and enjoy your homemade burritos.

Perfect Pairings

Serve with a side of guacamole, salsa, or a fresh green salad to add extra texture and flavor. A dollop of sour cream or a sprinkle of shredded cheese can also complement the filling nicely.

Keeping Leftovers Fresh

Wrap leftovers tightly in foil or plastic wrap and store in an airtight container in the fridge. They can be reheated in the oven or microwave, but be careful not to overheat to keep the tortillas soft. For longer storage, burritos can be frozen and reheated when ready to eat.