Victor Protasio
August 02, 2017 06:48 PM

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


1 cup raw unsalted cashews
2 tbsp. lemon juice
2 tbsp. vinegar
¾ tsp. kosher salt, divided
1 jalapeño, seeded and chopped
1 tbsp. olive oil
¾ cup thinly sliced red onion
¾ cup thinly sliced red bell pepper
4 oz. sliced cremini mushrooms
¼ 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 ½ cup water, lemon juice, vinegar, ½ teaspoon of the salt and jalapeño; 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 ¼ teaspoon each salt and pepper, then remove from heat.

3. Place tortillas on a clean, dry surface. Pile ¼ cup each rice, beans and sautéed vegetables in centers of tortillas. Dollop with 2 tablespoons each of the guacamole and salsa; top with ¼ 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.

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