Rockin Roasted Vegetable Burritos
1 medium onion, diced
4-5 garlic cloves, minced or crushed
8 ounces carrots, diced 2 extra large potatoes, diced (approximately 1 1/4 pounds)
1 green pepper, diced
1 red pepper, diced
2 zucchini/Italian squash, diced
8 ounces mushrooms, coarsely chopped
4 celery stalks, diced
1/2 cup olive oil, divided
salt and pepper, to taste
1 (16 ounce) can pinto beans, rinsed and drained
10 large vegan flour tortillas, warmed
1. Preheat the oven to 400 degrees F. Place vegetables in 2 (13x9") baking dishes, making sure they're spread evenly and not too thickly. Mix 1/4 cup olive oil with vegetables in each pan. Season with salt and pepper.
2. Roast in the oven, uncovered, until done to your liking (I roasted mine about 30-40 minutes).
3. Once vegetables come out of the oven, mix with the beans, and spoon the filling onto warmed tortillas. Finally, roll, serve, and enjoy! I like to top burritos with cilantro, hot sauce, and guacamole.