roasted vegetable burritos

[ButterSticks]

1 medium onion, diced
4-5 garlic cloves, minced or crushed (jarred is fine)
8 oz carrots, diced (or sliced if using baby carrots)
2 extra large potatoes, diced (approximately 1 1/4 lbs)
1 green pepper, diced
1 red pepper, diced
2 zucchini/Italian squash, diced
8 oz mushrooms, coarsely chopped
4 celery stalks, diced
1 can pinto beans, rinsed and drained (16 oz--any kind you like will do)
Mexican oregano, cilantro, Vegetable seasoning salt, black pepper, & hot sauce
olive oil
guacamole
1 package large vegan flour tortillas

First, clean and chop all vegetables. (I realize the list is long, but it's definitely worth it in the end!). Make sure that the vegetables are chopped approximately the same size, so they'll cook evenly. Next, preheat the oven to 400 F. Place vegetables in baking dishes, making sure they're spread evenly and not too thickly. (I used 2 13x9" glass baking dishes). Mix some olive oil (I used about 1/4 cup per pan), Mexican oregano, Vegetable seasoning salt (or regular salt), & black pepper around with the vegetables to coat evenly. Roast in the oven, uncovered, until done to your liking (I roasted mine about 30-40 minutes). Once vegetables come out of the oven, mix with the beans of your choice, & spoon the filling onto warmed tortillas. Season the burritos with whatever you like (I prefer cilantro, hot sauce, and guacamole). Finally--roll, serve, and enjoy!!

Serves: lots!--approximately 8-10 huge burritos

Preparation time: 1 hour (less if you have a helper!)