Make Ahead Overstuffed Burrito with Mushrooms Cheddar and Tomato Rice Recipe

Ingredients

• 1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons
• 1 large green bell pepper, halved, seeded, cut into strips
• 4 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 1/2 cup basmati rice
• About 1 cup tomato juice, preferably from canned San Marzano tomatoes
• 1 tablespoon unsalted butter
• 10 ounces baby bella or cremini mushrooms, sliced 1/4-inch thick
• 1/2 cup shredded Cheddar cheese
• 2 large or 4 small flour tortillas

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