Venus Williams certainly knows how to turn the big old pile of lemons that is social distancing and turn it into lemonade. Every weekday at noon, she hosts live IG workouts, giving us mere mortals a chance to do an  all-star workout, and you can count on her cooking game still being strong, too.

Williams’ jalapeño vegan burrito (featured in The Well+Good Cookbook) is a smart way to get a healthy dinner on the table—fast. The meal uses black beans as the main protein source, and also offers the perfect balance of veggies and grains (from rice and the whole wheat tortillas). And because Williams always goes the extra mile, she even knows how to whip up a jalapeno cashew cream in mere seconds.

Well+Good’s co-founder Alexia Brue says this recipe is on repeat at her house because it’s easy and everyone can customize their own burrito. (Read: It’s definitely kid-friendly.) Just put the ingredients in different bowls and let everyone make their own burrito. Keep reading for the full recipe.

Venus Williams’ jalapeno vegan burrito

Serves 4

Ingredients
For the jalapeño cashew cream:
2 cups raw cashews, soaked in water overnight and drained1/2 to 1 medium jalapeno, slicedJuice of 1/2 lemon (about 1 Tbsp)Kosher salt

For the burritos:
2 Tbsp olive oil1 small red onion, diced1 large red bell pepper, cut into 1/4-inch dice1 garlic clove, minced1 cup sliced button or cremini mushrooms1 cup cooked jasmine or brown rice1 cup canned black beans, drained and rinsedSea salt4 whole wheat tortillas2 cups shredded romaine lettuce1 cup guacamole1 cup tomato salsa1/4 cup jalapeño cashew cream

For the jalapeño cashew cream:
1. In a high-speed blender or food processor, combine the soaked cashews, jalapeno, lemon juice, and salt to taste. Blend until smooth; add 1 tablespoon water, if needed to reach the desired consistency.

2. Store the cashew cream in an airtight container in the refrigerator for up to three days.

For the burritos:
1.  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 beginning to color, about three minutes. Transfer to a medium bowl.

2. 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.

3. 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.

4. 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.

Join Well+Good’s 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.