Burritos make some of the best grab-and-go meals for vegetarians. The recipe below is easy to make and stores well in the freezer for up to three months. Just pull one out and heat it in the microwave any time you need a quick, wholesome, and well-rounded meal.
In addition to the traditional rice and bean fillings, this burrito recipe includes roasted vegetables. We’ve used zucchini, onions, and mushrooms here, but don’t be afraid to add any other veggies you like. Bell peppers, other types of summer squash, or even eggplant or sweet potatoes would be welcome here as well.