Bursting with flavors + textures + so easy to put together
Adapted from and thanks to Venus Williams (who follows a plant-based diet) for the recipe
Ingredients
2 Tbs olive oil
1 large onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 containers of sliced shitake mushrooms
1 1/2 cups cooked black beans, or 1 can
1 1/2 cups cooked rice of your choice, I used whole wheat basmati
1 - 1 1/2 tsps sea salt
Freshly cracked black pepper to taste
4 10” Whole wheat tortillas
2 cups shredded lettuce
Vegan “cheese” sauce
Guacamole
1 1/2 med avocadoes, or 2 small
2 cups fresh cilantro
1 small red onion
2 cloves garlic
Freshly squeezed juice from 1-1 1/2 limes
1/4-1/2 jalapeno pepper (or 1/2-1 tsp freeze dried)
Pinch of salt
Salsa
1 1/2 cups grape tomatoes chopped
1/2 red onion, chopped
Handful of fresh cilantro, chopped
Freshly squeezed juice from 1 lime
1/4 jalapeno pepper, chopped (optional)
Pinch of salt
Instructions
Heat olive oil over medium heat
Add onion and sauté for about 5 min
Add red pepper and sauté for another 5 min
Add garlic, salt and pepper and sauté for another 5 min
Turn the heat to low and add the beans and rice, mix well for 5 min and set aside
Saute the mushrooms in another pan until brown for about 10-12 min and set aside
Guacamole
Salsa
Assembling the burritos
Place the tortillas in a microwave for a minute to soften and warm them
Spread each generously with guacamole
Add the bean and rice filling and top with lettuce, salsa and vegan “cheese” sauce
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 drizzle remainiig vegan “cheese” sauce on top
Notes
*Please note that I only recommend products I use and I have no commercial arrangement with any companies.
Venus' Protein-Powered Burritos
Bursting with flavors + textures + so easy to put together
Adapted from and thanks to Venus Williams (who follows a plant-based diet) for the recipe
Ingredients
2 Tbs olive oil
1 large onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 containers of sliced shitake mushrooms
1 1/2 cups cooked black beans, or 1 can
1 1/2 cups cooked rice of your choice, I used whole wheat basmati
1 - 1 1/2 tsps sea salt
Freshly cracked black pepper to taste
4 10” Whole wheat tortillas
2 cups shredded lettuce
Vegan “cheese” sauce
Guacamole
1 1/2 med avocadoes, or 2 small
2 cups fresh cilantro
1 small red onion
2 cloves garlic
Freshly squeezed juice from 1-1 1/2 limes
1/4-1/2 jalapeno pepper (or 1/2-1 tsp freeze dried)
Pinch of salt
Salsa
1 1/2 cups grape tomatoes chopped
1/2 red onion, chopped
Handful of fresh cilantro, chopped
Freshly squeezed juice from 1 lime
1/4 jalapeno pepper, chopped (optional)
Pinch of salt
Instructions
Heat olive oil over medium heat
Add onion and sauté for about 5 min
Add red pepper and sauté for another 5 min
Add garlic, salt and pepper and sauté for another 5 min
Turn the heat to low and add the beans and rice, mix well for 5 min and set aside
Saute the mushrooms in another pan until brown for about 10-12 min and set aside
Guacamole
Place all ingredients in a food processor and process until well mixed but with a little texture
Salsa
Mix all ingredients well
Assembling the burritos
Place the tortillas in a microwave for a minute to soften and warm them
Spread each generously with guacamole
Add the bean and rice filling and top with lettuce, salsa and vegan “cheese” sauce
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 drizzle remainiig vegan “cheese” sauce on top
Notes
Makes 4 burritos
Good wholesome tortillas are sometimes hard to get -I use the Ezekiel Sprouted Grain* version which has 6 grams of protein per tortilla available at most places
*Please note that I only recommend products I use and I have no commercial arrangement with any companies.