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.
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.