Q1: What are "chili beans"? Can I use regular canned beans? "

"Chili beans" are typically pinto or red beans that are canned in a mild, seasoned chili-style sauce. Using them is a great shortcut because the sauce adds extra flavor and body to the filling. If you can't find them, you can substitute a can of drained and rinsed pinto or black beans, but you may want to add an extra 1/4 cup of salsa to make up for the lost sauce.

Q2: How do I roll a burrito so it doesn’t fall apart?

The secret to a tight, secure burrito is in the technique. Don't overfill it! After adding your filling to the center, first, fold the two shorter sides in snugly over the filling. Then, take the bottom flap (the edge closest to you), pull it up and over the filling, and use your fingers to tuck it in tightly. Once it's tucked, continue to roll the burrito away from you, keeping it snug as you go.

Q3: How do I know when the shrimp is properly cooked?

Raw shrimp is typically greyish and translucent. You will know it is perfectly cooked when it turns a pinkish-white color and becomes opaque. It will also curl into a loose "C" shape. Be careful not to overcook it, as it will become tough and rubbery and curl into a tight "O" shape.

Q4: How do I pick a ripe avocado?

To pick a ripe avocado, hold it in the palm of your hand and gently squeeze. It should yield to firm, gentle pressure. It should feel slightly soft but not mushy. If it's rock-hard, it needs more time to ripen. If it's very soft or has dents, it's likely overripe. You can also flick off the small stem cap at the top; if it is green underneath, the avocado is good to go.

Q5: Are spinach tortillas healthier than regular flour tortillas?

While they have a nice green color, most commercially made spinach tortillas have a very small amount of spinach powder added primarily for color and flavor, and they are not significantly healthier than their plain flour counterparts. They have a similar nutritional profile in terms of calories, carbs, and fiber. The real health benefits in this dish come from the shrimp, beans, corn, and avocado!

Easy 20-Minute Shrimp and Avocado Burritos

A quick and hearty recipe for shrimp and avocado burritos. The filling is made in a single skillet by simmering chili beans, fire-roasted corn, and salsa, then adding shrimp to cook through. This savory mixture is layered into warm spinach tortillas with mashed avocado and cooked rice. The assembled burritos are then briefly baked in the oven to warm them through and are served with sour cream and lime wedges.

Author: Grace
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 burritos 1x
Category: Main Course
Method: Simmering, Baking
Cuisine: Tex-Mex

Ingredients

Scale

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

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Instructions

Preheat the oven to 400°F.
Heat the frozen cooked rice according to the package directions and keep it warm.
Finely chop 1 to 2 tablespoons of the pickled jalapenos and set them aside.
Make the Filling: In a large skillet over medium-high heat, combine the chili beans, corn, and salsa. Bring the mixture to a simmer and cook for 2 to 3 minutes, until it has thickened.
Stir in the shrimp chunks and continue to simmer for 5 to 7 minutes, until the shrimp are cooked through.
Stir in 1/4 cup of the cilantro, the chopped jalapenos, and the jalapeno brine.
Prepare the Avocado Spread: In a small bowl, mash the avocado with the lime juice and the remaining 1/4 cup of cilantro. Season with salt and pepper.
Assemble and Bake: Warm the tortillas in the microwave for 30 seconds to 1 minute to soften them.
Spread the avocado mixture down the center of each tortilla. Top with some of the shrimp-bean mixture, followed by the warm rice.
Fold in the sides of the tortillas and roll them up tightly into burritos.
Place the burritos seam-side down on a baking sheet. Bake for about 5 minutes, until they are warmed through.
Serve the burritos with sour cream, lime wedges, and the remaining sliced pickled jalapenos.

Notes

This recipe uses several convenient shortcuts like frozen cooked rice and canned chili beans to create a quick weeknight meal.
Baking the assembled burritos for a few minutes at the end helps to meld the flavors and ensure everything is hot.
The filling is made in a single skillet for easy cleanup.

Nutrition

Serving Size: 1 burrito
Calories: 650-750
Sugar: 8-12 g
Sodium: 1500-1800 mg
Fat: 25-35 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 15-20 g
Protein: 30-35 g
Cholesterol: 150-180 mg

Find it online: https://www.eatswithsoul.com/shrimp-and-avocado-burritos/