Ingredients:

  • 1 lb cauliflower florets, bite-sized
  • 2 cups bell peppers, diced
  • 1 medium red onion, sliced
  • 1 medium zucchini, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp ground cumin
  • 4 large (10-inch) whole-wheat tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 large avocado, sliced
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chunky salsa

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss cauliflower, peppers, onion, and zucchini with olive oil, smoked paprika, garlic powder, and salt.
  2. Spread vegetables in a single layer on a sheet pan and roast for 20-25 minutes until edges are charred and tender.
  3. In a mixing bowl, combine drained black beans, cooked brown rice, lime juice, chopped cilantro, and ground cumin. Stir until well combined.
  4. Warm each whole-wheat tortilla in the microwave for 10 seconds to prevent cracking.
  5. Assemble burritos by layering ingredients in the following order: shredded cheese, the bean-rice mixture, roasted vegetables, avocado slices, Greek yogurt, and chunky salsa.
  6. Fold in the sides and roll tightly. Optional: sear the rolled burrito in a cast iron skillet or non-stick pan over medium heat until golden brown.