Roasted Potato and Cauliflower Burrito

1. Preheat Oven and Prepare Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, combine the bite-sized pieces of potatoes and cauliflower florets with roughly chopped garlic. Drizzle in extra-virgin olive oil and cider vinegar. Add cumin seeds, sea salt, and freshly ground black pepper. Finally, pour in the fish sauce and toss everything together until the vegetables are thoroughly coated. Spread the seasoned vegetables evenly on a parchment-lined sheet pan.

2. Roast Vegetables

Roast the seasoned vegetables in the preheated oven for about 45 minutes, or until they are tender and deeply colored.

3. Assemble Burritos

Lay a flour tortilla flat on your workspace. Slather on your favorite burrito sauce, then top with a generous helping of the roasted vegetables, followed by a spoonful of black beans and corn salsa. Roll up the tortilla tightly around the filling, tucking in the sides as you go.