Shrimp and Avocado Burritos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 92 milligrams
- Sodium
- 1591 milligrams
- Carbohydrates
- 101 grams
- Dietary Fiber
- 13 grams
- Protein
- 26 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 40 min
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.