Vegetable & Black Bean Burrito

Vegetable & Black Bean Burrito
Vegetable & Black Bean Burrito

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup raw unsalted cashews

  • 2

    tbsp lemon juice

  • 2

    tbsp vinegar

  • 1/4

    tsp kosher salt, divided

  • 1

    jalapeno, seeded and chopped

  • 1

    tbsp olive oil

  • 3/4

    cup thinly sliced red onion

  • 3/4

    cup thinly sliced red bell pepper

  • 4

    oz sliced cremini mushrooms

  • 1/4

    tsp black pepper

  • 4

    (10 inch) flour tortillas

  • 1

    cup cooked jasmine rice

  • 1

    (16oz) can black beans, drained and rinsed

  • 1

    cup prepared guacamole

  • 1

    cup salsa

  • 1

    cup shredded romaine lettuce

Directions

soak cashews overnight in water to cover; drain. place cashews in a blender. add 1/2 cup water, lemon juice, vinegar, 1/2 tsp of the salt and jalapeno; blend until smooth. set aside. heat oil in a large skillet over medium-high. add onion, bell pepper and mushrooms, cook stirring occasionally until tender and lightly browned, about 6mins. season with 1/4 tsp each salt and pepper, then remove from heat. place tortillas on a clean, dry surface. pile 1/4 cup each rice, beans and sauteed veges in centers of the tortillas. dollop with 2 tbsp each of the guacamole and salsa; top with 1/4 cup lettuce. drizzle each with about 1 tbsp of cashew sauce. fold edges of tortilla in and roll up tightly to enclose all the ingredients. serve immediately

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