Freezer-Friendly Roasted Vegetable Burritos with Black Beans and Rice

1 small head broccoli (about 1/2 pound)
1 small head cauliflower (about 1/2 pound)
1 large carrot
1 large yellow onion
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon chili powder, optional
1 cup rice, brown or white 
1 15.5-ounce can black beans, drained and rinsed (about 1 1/2 cups)
2 cups shredded cheese (5 to 6 ounces)
2 cups crumbled tofu, shredded chicken, or shredded beef (meat should be cooked prior to assembling the burritos)
8 large burrito-sized flour tortillas (9- to 10-inches wide)
Optional extras: sliced avocado, sour cream, salsa, hot sauc

Preheat the oven to 450°F. Line a baking sheet with parchment or a Silpat.

Chop the broccoli and cauliflower into bite-sized florets and stems. Chop the carrot into small pieces. Slice the onion through the root into wedges.

Toss all the vegetables together with the olive oil and salt, then spread in a single layer on the baking sheet. Roast until the vegetables are tender but still have some bite and have developed brown spots, 15 to 20 minutes. Stir the vegetables occasionally while they're roasting.

Remove the wedges of onion and roughly chop them into small pieces. Return the onion to the vegetables. Taste and toss with chili powder (if using) and additional salt if desired. Set aside.

While the vegetables are roasting, prepare the rice according to your package directions or by following our instructions for cooking brown rice or white rice. Once cooked, fluff and set aside.

To assemble the burritos, wrap one or more tortillas in a clean, damp dishcloth and microwave for about 20 seconds to soften. (This helps prevent the tortillas from cracking when you roll them.) Lay the tortilla on the counter and layer about 1/4 cup of cheese, about 1/4 cup rice, about 1/4 cup black beans, about 1/4 cup vegetables, and about 1/4 cup crumbled tofu on the lower third of the burrito. Any extras can go on top. Don't worry too much about the exact amount of each component. Aim for 1 to 1 1/2 cups total filling per burrito.

Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. (See How to Wrap a Burrito.) If you're not eating the burrito immediately, wrap it tightly in foil and refrigerate for up to 12 hours; don't refrigerate burritos for more than 12 hours or they start to get soggy. Burritos can also be assembled, wrapped in foil, and frozen for up to 3 months. Individual burrito components can be refrigerated for up to a week.

→ To heat just-prepared burritos or refrigerated burritos: Cover with a damp paper towel and microwave at high power for 1 minute, until heated through. (Unwrap refrigerated burritos before heating.)

→ To heat frozen burritos: Unwrap, cover with a damp paper towel, and microwave at high power for 2 minutes. Flip the burrito over, cover again, and microwave for another 1 to 2 minutes, until the burrito is heated through.

http://www.thekitchn.com/recipe-makeahead-roasted-vegetable-burritos-recipes-from-the-kitchn-200281

Other Rice Option

1 (28-ounce) can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
2 cups long-grain white rice
1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
4 to 5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.