(Read: Its definitely kid-friendly.)
Just put the ingredients in different bowls and let everyone make their own burrito.
Keep reading for the full recipe.
Blend until smooth; add 1 tablespoon water, if needed to reach the desired consistency.
Store the cashew cream in an airtight container in the refrigerator for up to three days.
Heat the olive oil in a large skillet over medium heat.
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When it shimmers, add the onion, bell pepper, and garlic.
Cook, stirring occasionally, until the vegetables are soft and beginning to color, about three minutes.
Transfer to a medium bowl.
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.
Divid the vegetable-rice mixture evenly among the tortillas, spooning it neatly down the centers.
Top with lettuce, using about half a cup on each.
Spoon the guacamole and salsa over the top, using about a quarter cup on each.
Drizzle with the cashew cream.
Slice them in half across the middle and serve.
Join Well+Goods Cook With Us Facebook group for more healthy recipe ideas.
And if you love Mexican food,this meal prep plan has your name all over it.
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