Roasted Veggie Burritos and Tostadas!

This is basically just an idea that you can do whatever you like with. I'll tell you what I do and you can follow it or do your own thing. Amounts depend on how many people are joining you for dinner and how hungry they are.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6


  • Large burrito tortillas And/Or
  • Tostada shells
  • Cooked Jasmine rice with lime
  • Cans of black beans
  • Cans of refried beans
  • A head of cauliflower diced
  • A couple zucchini diced
  • Olive oil
  • Kosher salt
  • Any other veggies you'd like to dice and roast such as mushrooms, potatoes, sweet potatoes, parsnips, carrots etc...
  • Shredded extra sharp cheddar cheese
  • Salsa
  • Limes
  • Diced Avocado or Guacamole recipe below
  • Valentina hot sauce
  • Optional: shredded chicken or ground turkey taco meat if your people require meat


  1. Toss the cauliflower and zucchini with some olive oil and salt and roast on rimmed cookie sheets at 415° for around 20 minutes tossing halfway through. I put one sheet of veggies in my RV oven and one sheet in the microwave/convection oven on the convection setting at 400.
  2. Set out all the ingredients and let people build their own burritos or tostadas.
  3. We layer in rice, beans, veggies, cheese, salsa and other toppings and wrap up the burritos or arrange the tostadas and bake them on a cookie sheet at 350° for around 10-12 minutes. (You could also grill the burritos on a griddler) Everyone always loves their own creation. You can't go wrong!

Recipe Notes

*Tip: We like to write our first initial out of shredded cheese on top of the burritos so we don't get them mixed up!