Recipe: Black Bean, Shrimp & Corn Burritos

Pin It

What does one have for dinner when it’s a super-lean bare bones week and a newspaper is coming to your place to do a photo shoot?

This is the question that has been looming over me like a little rain cloud for the past few days. Truthfully, except for Sunday’s score of amazing produce at the farmer’s market, there isn’t much in my fridge other than a tub of non-fat sour cream, 4 whole wheat & corn tortillas, a bunch of cilantro, and assorted condiments. Fortunately my freezer & cupboards didn’t look as scary when I peeked inside, so I felt like I could probably get through this without panicking. A can of corn, some black beans, the better part of a bag of shrimp, and all those fresh tomatoes and onions from Sunday would all go with the other lonely ingredients in the fridge. I had nothing to worry about.

I’m not sure why I’m so into pocket food lately. By pocket food I mean anything of the “wrap” or burrito persuasion. Everything is just so neatly surrounded by a tortilla, pita, or other thin sheet of dough to create a utensil-free, virtually zero clean-up meal, that it’s impossible to resist making everything this way, especially when afflicted with a bad case of spring fever like I am. Plus they’re filling and portable, they’re a great option for lunch as well. This particular burrito recipe is very simple to make and insanely good for you as it’s chock full of protein and fiber. And it’s bursting with flavor! The ingredients are simple but the flavors are bold, and you definitely get your fair share of veggies with this one. Since I’m not a big fan of having rice in my burrito (I figure I already have a tortilla… why all the extra starch?), you won’t see it in this recipe. If you like rice in your burritos but still want to keep it on the healthy side, the Basil-Cilantro Brown Rice from a few postings ago would go great in this, just note that it will make your burrito slightly higher in calories.

As you can see I’ve served this with my Chunky Pico de Gallo, which was not the original intent. I had planned on making a corn salsa and serving it with the black bean & shrimp burritos, but I think I was a little nervous about the photo shoot and dumped the whole can of beans in with the corn. *sigh* These things happen, though, and the show must go on. I improvised by making a quick batch of the Pico de Gallo to go along with the new plan. Still worked out beautifully, but a corn salsa IS coming!

Anyway, that’s about it for this one! The recipe speaks for itself. As usual, I’m advocating for my friend the avocado to be included in this one as a garnish, as I would have done had they not been so pricey at the farmer’s market over the weekend (they weren’t unreasonably priced, I’ve just gotten a little spoiled by the great avocado deal offered by Trader Joe’s lately). Other standard burrito accompaniments like cheese or sour cream can also be added, of course. And speaking of cheese, can we all have a round of applause for yours truly, who has been cheese-free for 3 weeks now? I’m not quitting it entirely, of course, so cheese-lovers, don’t fret! Cheese will be back on the menu soon. I’m just proud that I have found my self-restraint again!

Black Bean, Shrimp & Corn Burritos (serves 3; avg. cost per serving: ~$2)

4 whole wheat tortillas
35-40 frozen medium cooked shrimp, thawed
1 can black beans
1 can sweet corn kernels
1/2 t garlic salt
1/4 t cumin
1/4 t cayenne pepper
1/2 serrano pepper
2 cloves of garlic, finely chopped
Cooking spray
1/2 T cooking oil

In a medium bowl, combine the thawed shrimp, garlic salt, cumin, and cayenne pepper and mix to coat the shrimp thoroughly. Let sit (refrigerated) for about 1/2 hour to infuse the shrimp with as much flavor as possible. In the meantime, drain the cans of black beans and corn completely and combine in a bowl. Chop the garlic and cut the serrano pepper lengthwise; remove the seeds & veins. This will keep the flavor of the pepper but eliminate a lot of the extra heat.

When the shrimp are ready, heat 1/2 T cooking oil in a skillet over medium heat and add the chopped garlic & serrano pepper. Cook for about 1 minute, until the garlic & pepper just become fragrant. Add the shrimp. Cook for about 2-3 minutes or until completely heated through. In a separate skillet that’s been sprayed with cooking spray, combine the black beans & corn and heat for 3 minutes, or until the black beans are heated through and slightly softer. In the meantime, heat the tortillas over low heat and place on a covered plate to keep warm.

To assemble your burritos, spoon about 12 shrimp to one of the tortillas, add some of the warm black beans & corn, followed by a generous amount of pico de gallo, and wrap together. Serve with extra pico de gallo, avocados, sour cream, etc. and enjoy!

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>