Roasted Veggie Burrito

1. Preheat oven to 425 F. Slice all of the veggies into ¼ inch bite sizes pieces and thinly slice the onion. Place veggies onto a rimmed baking sheet in a single layer. Add olive oil, pepper, garlic powder, onion powder and chili powder. Toss together until evenly distributed. Bake until veggies begin to caramelize, about 25 minutes.
2. Heat olive oil in a large frying pan over medium high heat. Add beans and spices. Stir and cook until beans are heated through, about 5 minutes. Add the roasted veggies and mix together. Let everything heat together for about 2 minutes. Remove from heat.
3. Assemble your burritos: Place about ½ cup veggie and black bean mixture down the center of each burrito. Add ¼ of the cheese to each burrito. Add 1/4 of the sour cream and salsa on top on each burrito. Add 1/4 of the guacamole and corn salsa to each burrito. Fold the edges in and roll up the tortilla. If desired, place on a sheet of foil and roll so that foil is wrapped around the burrito.