Roasted Veggie Burrito by Leigh

Ingredients

• 1/2 cup (dry) brown jasmine rice
• 1/8 tsp. sea salt
• 1 pint (about 2 cups) of cherry tomatoes
• 1 cup sweet onion, sliced
• 2 cups zucchini, peeled and chopped
• spray olive oil
• 1 Tbsp. black pepper
• 3 bell peppers, 1 yellow, 1 red, 1 green, seeded and julienned
• 2 cloves (2 tsp.) garlic, minced
• 1 tsp. black pepper
• 1/2 can (7 ounce can) chipotle peppers in adobo sauce, finely diced with juices
• 1/2 Tbsp. chili powder
• 1 tsp. cumin
• 1 can (15 ounces) low sodium black beans, drained and rinsed
• 6 extra large flour tortillas (12 inches across)
• 1 bag (8 ounces or 2 cups) low fat Mexican or mozzarella cheese, shredded
• 1 cubanelle or poblano chili, seeded and julienned