Roasted Vegetable burritos

1½ cups dry white rice
1 tsp salt
½ Tbsp chili powder
1 large zucchini
1 medium red onion
1 large red bell pepper
8 oz. button mushrooms
½ tsp cumin
½ tsp oregano
2 Tbsp olive oil
10 large flour tortillas
2 cans black beans
2½ cups shredded cheese
1 bunch cilantro 
Preheat your oven to 400 degrees. 
Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces. 
Toss the vegetables with 2 Tbsp olive oil, ½ tsp salt, ½ tsp cumin, and ½ tsp oregano. 
Spread the vegetables out over a large sheet pan and roast for 40 minutes, stirring once half way through.
Cook rice according to package directions.
Fluff the rice just before using.
Take burritos and place a damp paper towel over top, microwave for 30 seconds. 
This will make it easier to wrap the burritos.
Place ¼-1/3 cup of rice on a tortilla, add ¼ cup of black beans, ⅓ cup of the roasted vegetables, ¼ cup of shredded cheese, and a handful of fresh cilantro leaves. 
Roll the burrito tightly and wrap in plastic until ready to eat.
Stay hungry my friend!