Veggie Burritos

Ingredient:

• For the Burritos
• 4 large flour tortillas (10-inches or larger)
• 1 cup (4oz) shredded Monterey Jack cheese
• 1 cup cooked rice, try cilantro lime rice or Mexican rice
• 1 cup cooked pinto, black beans, or refried beans
• Optional add-ins: sour cream, avocado or guacamole, shredded cabbage or lettuce, black bean corn salad, pico de gallo, roasted tomato salsa, or hot sauce
• For the Veggies
• 1 ½ teaspoons ancho chili powder or use homemade chili powder
• 1 ½ teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt
• 1 medium head cauliflower, cut into small florets
• 2 medium bell peppers, seeds removed and sliced into thin strips
• 1 medium onion, sliced into half moons
• 3 tablespoons avocado oil
• 3/4 cup corn kernels, fresh or frozen, optional
• 2 lime or lemon wedges
• 1 scallion, chopped, optional