Vegetable & Black Bean Burrito

By charlotteh371

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

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