Smothered Shrimp, Rice & Bean Burritos

🥘 Ingredients

• black beans
  15 oz
• black pepper
  2 tsp
• cooking oil
  3 tbsp
• cumin
  1 tsp
• flour tortillas
  4 pieces
• garlic (minced)
  2 cloves
• hot sauce
  1 tbsp
• jasmine rice
  1 c
• lime
  2 pieces
• mild red enchilada sauce
  ½ cup, ½ cup, ½ cup
• salt
  2 tsp, ½ tsp, ½ tsp
• scallions (greens only)
  2 pieces
• shrimp
  8 oz
• tomato (pico de gallo, drained)
  1 piece
• vegan mayonnaise
  2 tbsp
• water
  1¼ cup
• zucchini (diced)
  2 pieces

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , mild red enchilada sauce , salt , and a drizzle of cooking oil . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cup, mild red enchilada sauce: ½ cup, salt: ½ tsp, cooking oil: 1 tbsp
2. 

   2

   Wash and dry all produce. Pat shrimp dry and season with salt. Juice lime and set aside.

   shrimp: 8 oz, lime: 2 pieces
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini and garlic . Cook, stirring occasionally, until zucchini is browned and softened ⏱️ 3 minutes . Season with salt and black pepper .

   cooking oil: 1 tbsp, zucchini: 2 pieces (diced), garlic: 2 cloves (minced), salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in pan used for zucchini over medium-high heat. Add black beans and their liquid, half the cumin , and salt . 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 and black pepper if desired.

   cooking oil: 1 tbsp, black beans: 15 oz, cumin: 1 tsp, salt: ½ tsp, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Wrap flour tortillas in damp paper towels. Microwave until pliable ⏱️ 30 seconds .

   flour tortillas: 4 pieces
6. 

   6

   Place remaining mild red enchilada sauce in a small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through ⏱️ 60 seconds .

   mild red enchilada sauce: ½ cup
7. 

   7

   Divide burritos between shallow bowls. Top with mild red enchilada sauce and scallions . Drizzle with vegan mayonnaise mixed with lime juice, tomato , and as much hot sauce as you like.

   mild red enchilada sauce: ½ cup, scallions: 2 pieces (greens only), vegan mayonnaise: 2 tbsp, tomato: 1 piece (pico de gallo, drained), hot sauce: 1 tbsp