| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Very good. Chopped shrimp and used chipotle instead of pickled jalapeños due to personal preference for chipotle.
Soooo good!!! We used flour tortillas instead.
Pretty Good