Step 1: Cook the Rice

1. Rinse the Rice:

Start by rinsing the rice in cold water until the water runs clear. This removes excess starch and helps prevent the rice from sticking together.

2. Cook the Rice:

In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the rinsed rice and a pinch of salt. Lower the heat, cover, and simmer for 15-20 minutes (longer if using brown rice), or until the rice is tender and the liquid is absorbed.

3. Fluff and Season the Rice:

Once the rice is done, remove it from the heat and let it sit for 5 minutes. Fluff with a fork and stir in lime juice and cilantro (if using). Set aside while you prepare the other components.

Step 2: Roast the Veggies

1. Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare the Veggies:

In a large bowl, toss the zucchini and bell peppers with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

3. Roast the Veggies:

Spread the seasoned veggies in an even layer on the baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred. Stir halfway through cooking to ensure even roasting.

Step 3: Make the Black Bean Filling

1. Sauté the Onion and Garlic:

While the veggies are roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.

2. Cook the Black Beans:

Stir in the black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the beans are warmed through and slightly thickened.

3. Finish with Lime Juice and Cilantro:

Remove from heat and stir in lime juice and cilantro (if using) for a fresh, zesty finish.

Step 4: Assemble the Burritos

1. Warm the Tortillas:

Warm the flour tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This will make them pliable and easier to fold.

2. Layer the Ingredients:

In the center of each tortilla, add about ½ cup of rice, ½ cup of the black bean mixture, and a generous spoonful of roasted veggies. Top with sliced avocado, shredded cheese, salsa, and any additional toppings you like, such as sour cream, jalapeño slices, or hot sauce.

3. Fold the Burritos:

To fold the burrito, start by folding the sides inward, then fold the bottom up and over the filling. Roll the burrito tightly, tucking in the edges as you go. You can wrap the burrito in foil to keep it warm or for easy eating on the go.

Step 5: Serve and Enjoy

Your Ultimate Vegetarian Burritos are now ready to enjoy! Serve them with extra salsa, hot sauce, or guacamole on the side, and garnish with fresh cilantro for a burst of flavor. For an extra-crispy burrito, you can toast the rolled burritos in a skillet over medium heat for 2-3 minutes on each side until golden brown.