Venus Williams' Vegetable & Black Bean Burrito

‘It keeps me energized even through the toughest workouts,’ the vegan star says of this Mexican dish

VENUS WILLIAMS’ VEGETABLE & BLACK BEAN BURRITO

1 cup raw unsalted cashews
2 tbsp. lemon juice
2 tbsp. vinegar
? tsp. kosher salt, divided
1 jalape?o, seeded and chopped
1 tbsp. olive oil
? cup thinly sliced red onion
? cup thinly sliced red bell pepper
4 oz. sliced cremini mushrooms
? tsp. black pepper
4 (10-in.) flour tortillas
1 cup cooked jasmine rice
1 (16-oz.) can black beans, drained and rinsed
1 cup prepared guacamole
1 cup salsa
1 cup shredded romaine lettuce

1. Soak cashews overnight in water to cover; drain. Place cashews in a blender. Add ? cup water, lemon juice, vinegar, ? teaspoon of the salt and jalape?o; blend until smooth. Set aside.

2. Heat oil in a large skillet over medium-high. Add onion, bell pepper and mushrooms; cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Season with ? teaspoon each salt and pepper, then remove from heat.

3. Place tortillas on a clean, dry surface. Pile ? cup each rice, beans and sautéed vegetables in centers of tortillas. Dollop with 2 tablespoons each of the guacamole and salsa; top with ? cup lettuce. Drizzle each with about 1 tablespoon cashew sauce. Fold edges of tortilla in and roll up tightly to enclose all the ingredients. Serve immediately.

Serves: 4

Active time: 20 minutes

Total time: 20 minutes, plus soaking time

Food HACK: Try Williams’s cashew sauce as a substitute for sour cream in dips or mayonnaise on sandwiches, or serve it as a dipping sauce with vegetables and chips.