Vegetable & Black Bean Burrito
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
Details
Preparation
Step 1
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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