Make-Ahead Overstuffed Burrito With Mushrooms, Cheddar And Tomato Rice

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