In the Kitchen
Quick-Pickled Sweet Cherries
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View the RecipeRecipes > Dairy Free, Dinner, Entrees, High Protein, Sugar Free, Vegan, Vegetarian
Want a little taste of what it’s like to cook like an incredibly inspiring athlete?
We’re sharing Venus Williams’ recipe from the Well+Good cookbook.
In the book, Williams says these Jalapeño Vegan Burritos are a go-to meal that keeps her energized through tough workouts.
We can promise they’ll be delicious, satisfying, and nutritious. Unfortunately, we can’t promise they’ll improve your serve.
Recipe excerpted from Well+Good: 100 Healthy Recipes + Expert Advice for Better Living.
(No Ratings Yet)1 hours, 40 minutes
4 Servings
Ingredients
Directions
- Heat the olive oil in a large skillet over medium heat. When it shimmers, add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are soft and just beginning to color, about 3 minutes. Transfer to a medium bowl.
- Add the mushrooms to the skillet, increase the heat to medium-high, and cook until soft, about 2 minutes. Transfer the mushrooms to the bowl with the other vegetables. Stir in the rice and black beans and season with salt.
- To assemble the burritos, lay out the tortillas on a clean surface. Divide the vegetable-rice mixture evenly among the tortillas, spooning it neatly down the centers. Top with the lettuce, using about ½ cup on each. Spoon the guacamole and salsa over the top, using about ¼ cup on each. Drizzle with the cashew cream.
- Tuck in the two sides of the tortillas and, starting from the edge closest to you, roll them up gently but with some pressure to create a neat log. Slice them in half across the middle and serve.
WHY WE LOVE THIS RECIPE
Burritos are often overpacked calorie bombs, but these are stuffed with healthy vegetables, plant protein in the form of black beans, and whole grains (we say opt for the brown rice!).
