Cook the rice: Rinse 1 cup rice until water runs clear. Cook according to package directions. Fluff, then stir in the zest of 1 lime, juice of 1/2 lime, a pinch of salt, and 1 tablespoon chopped cilantro. Set aside.

Prep the vegetables: Slice bell peppers and red onion into strips. Halve and slice zucchini into half-moons. If using fresh corn, cut kernels off the cob.

Roast for flavor: Heat oven to 425°F (220°C). Toss peppers, onion, zucchini, and corn with 1–2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 18–22 minutes, tossing once, until edges are lightly charred and tender.

Season the beans: In a skillet over medium heat, warm 1 tablespoon olive oil. Add 2 minced garlic cloves and cook 30 seconds. Stir in rinsed black beans, 1/2 teaspoon cumin, a pinch of chili powder, salt, pepper, and 1/4 cup water. Simmer 3–4 minutes until creamy. Squeeze in a little lime juice.

Prep fresh elements: Chop tomatoes. Slice avocado and sprinkle with salt and lime juice. Roughly chop cilantro. Shred romaine or cabbage. If using jalapeño, slice thin.

Warm tortillas: Heat a dry skillet over medium heat. Warm each tortilla 15–20 seconds per side until pliable. Keep covered with a clean towel to stay soft.

Build the burritos: Lay a tortilla on a flat surface. Add a line of lime rice (about 1/2 cup), a scoop of beans, a generous spoon of roasted vegetables, and a handful of greens. Top with tomatoes, avocado, and any extras like salsa or vegan sour cream.

Fold and roll: Fold the sides toward the center, then roll from the bottom up, keeping filling tight. For a crisper exterior, place seam-side down in a hot skillet for 1–2 minutes per side.

Taste and adjust: Add a squeeze of lime and a dash of hot sauce if you like more brightness or heat. Serve warm.