Bean and Rice Burrito

Preheat the oven to 200°C and line a baking tray with foil.

Chop the broccoli and cauliflower into bite-sized florets and stems and add to a mixing bowl.

Chop the carrot into small pieces and slice the onion into wedges; add to the mixing bowl.

Toss all the vegetables with olive oil, chilli powder, and salt, then spread them in a single layer on the baking tray.

Roast the vegetables until they are tender but still have some bite, about 15 to 20 minutes.

While the vegetables are roasting, prepare the rice; once cooked, fluff and set aside.

Remove the vegetables from the oven and toss them with the rice, set aside.

To assemble the burritos, wrap each tortilla in a clean, damp dishcloth and microwave for 10 seconds to soften. (This helps prevent the tortillas from cracking when you roll them.)

Lay the tortillas on a counter and layer the bottom half with cheese, rice and vegetable mixture, and a few spoonfuls of black beans.

Roll the tortilla tightly by folding the sides over the filling, then rolling from the bottom up.

Serve while warm.