---
title: Smothered Shrimp, Rice & Bean Burritos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smothered-shrimp-rice-and-bean-burritos-68d584c4d232ff05cfc44242
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Soy
  - Shellfish
tags:
  - Mexican
  - Quick
  - High Protein
rating: 4.0
rating_count: 18
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it delicious, while others felt it needed more flavor.
  - theme: Ease of prep
    text: Many found it time-consuming to prepare, taking longer than expected.
image: "https://images.recipes.furrysalamander.com/smothered-shrimp-rice-bean-burritos.avif"
---
In a #small pot{}, combine @jasmine rice{1%cup}, @water{1¼%cup}, @mild red enchilada sauce{½%cup}, @salt{½%tsp}, and a drizzle of @cooking oil{1%tbsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}.

Wash and dry all produce. Pat @shrimp{8%oz} dry and season with salt. Juice @lime{2%pieces} and set aside.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add @zucchini{2%pieces}(diced) and @garlic{2%cloves}(minced). Cook, stirring occasionally, until zucchini is browned and softened ~{3%minutes}. Season with @salt{1%tsp} and @black pepper{1%tsp}.

Heat a drizzle of @cooking oil{1%tbsp} in pan used for zucchini over medium-high heat. Add @black beans{15%oz} and their liquid, half the @cumin{1%tsp}, and @salt{½%tsp}. Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced ~{2%minutes}. Taste and season with @salt{1%tsp} and @black pepper{1%tsp} if desired.

Wrap @flour tortillas{4%pieces} in damp paper towels. Microwave until pliable ~{30%seconds}.

Place remaining @mild red enchilada sauce{½%cup} in a small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through ~{60%seconds}.

Divide burritos between shallow bowls. Top with @mild red enchilada sauce{½%cup} and @scallions{2%pieces}(greens only). Drizzle with @vegan mayonnaise{2%tbsp} mixed with lime juice, @tomato{1%piece}(pico de gallo, drained), and as much @hot sauce{1%tbsp} as you like.