2 tablespoons butter
2 teaspoons garlic, chopped
10-ounce bag large shrimp, peeled, deveined and tails removed
8 large tortillas (10 inches in diameter)
¼ cup black beans
¼ cup red onion, diced
½ avocado, diced
¼ tomato, diced
¼ cup Monterey Jack cheese
1. Add butter and garlic to a saucepan and heat on low.
2. Add shrimp and cook until pink. Remove from pan and cut each one in half.
3. After heating tortillas in the microwave for 10 seconds, add shrimp, black beans, red onion, avocado, tomato and cheese on the bottom half of each tortilla in equal portions.
4. Fold in the sides to make a vertical rectangle shape. Use your thumbs to fold the bottom of the tortilla up over the middle of the ingredients.
5. Fold the top corners in while holding the bottom of the burrito with your thumbs and roll the rest of the way. You can always use a toothpick to keep everything in place until eating.
6. Top with mango salsa and serve alongside cilantro rice.
¼ red onion
2 tablespoons cilantro
1. Peel and dice mango. Peel and dice red onion.
2. Roughly chop cilantro and add all ingredients to a small bowl.
3. Place in fridge until ready to serve.
2 tablespoons butter
1 teaspoon garlic, chopped
2 cups chicken broth
Juice of ½ lime
5 ounces cilantro, chopped
Dash of cumin
Salt and pepper to taste
1. Rinse rice before cooking.
2. Heat butter in a saucepan over medium heat, then add garlic. Sautee for about 30 seconds.
3. Cook rice in rice cooker with chicken broth, butter and garlic mixture.
4. When fully cooked, add lime juice, chopped cilantro, cumin, salt and pepper. Toss and serve.
WHAT’S IN THE TASTE?
I love every kind of Mexican food you could possibly think of, but I usually like to leave it to the professionals. This shrimp burrito was easy to make and had so many different flavors. The biggest trick is not to overfill your tortilla. I recommend using flour instead of corn for burritos. This recipe makes about two burritos, so you can adjust accordingly.
The cilantro rice and mango salsa really add a flavor pop to any dish. I used a rice cooker for this dish, but you can use any method you’d like.
I’d like to thank my sister, Tara, for showing me the easy, delicious salsa recipe and showing me the simplistic beauty of a rice cooker.