Name: Shrimp and Avocado Burritos
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 10-ounce package frozen cooked rice (about 2 cups); 1/4 cup sliced pickled jalapenos, plus 1 tablespoon brine; 1 16-ounce can mild chili beans, undrained; 3/4 cup frozen fire-roasted corn; 1/2 cup roasted garlic salsa; 12 ounces large shrimp, peeled, deveined and cut into chunks; 1/2 cup chopped fresh cilantro; 1 ripe avocado; Juice of 1 lime, plus wedges for serving; Kosher salt and freshly ground pepper; 4 burrito-size spinach tortillas; Sour cream, for serving

Directions

Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

Photograph by Ryan Dausch

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Shrimp and Avocado Burritos

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