Preheat the oven to 400° Line a large baking sheet with parchment paper.
Make the black beans.
Toss the zucchini, yellow squash, eggplant, and onion in a few teaspoons of olive oil and spread on a large baking sheet. Line it with parchment paper for easier clean up. Roast for 10 minutes then turn the vegetables. Roast for 10 minutes and turn the vegetables again. Roast for another 5 to 10 minutes or until they’re slightly brown around the edges.
While the veggies are roasting make the quinoa. In a medium sauce pan bring the quinoa and water to a boil. Reduce the heat to simmer and cover. Cook for 15 minutes or until the water is completely evaporated. Keep covered, remove from heat.
Wrap the tortillas in a clean towel and microwave for one minute, or you can warm them in the oven or in a pan individually.
Spread an even amount of beans, quinoa, vegetables, spinach, and cilantro in the center of each tortilla, tightly roll them up and put the crease side down on a plate.
Roll them in foil or parchment paper and store in the refrigerator for up to three days. Warm them in an oven or microwave (make sure you remove the foil first) or eat them cold.
A delicious, healthy, and hearty burrito filled with healthy roasted vegetables, quinoa, and black beans.