Vegan Burritos

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed about 50 minutes.

While rice is cooking mix cumin turmeric basil garlic powder salt pepper and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.

Bake in the preheated oven until fork-tender 15 to 30 minutes depending on the size of the cubes checking halfway through cooking time and flipping over as needed.

While potatoes are cooking heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.

Heat black beans in a saucepan over medium-low heat until hot 2 to 3 minutes. Keep warm.

Meanwhile heat tortillas in a separate skillet over low heat until warm 1 to 2 minutes or according to package instructions.

Lay out tortillas and fill as desired with cooked rice beans potatoes pepper-onion mixture spinach romaine lettuce and salsa as desired. Wrap up into burritos and serve.