Black Bean and Shrimp Burritos
This is one of mine and Abby’s favorite go-to, low-fat recipes. We usually have the ingredients on hand, it is cheap, and it is really easy. They also freeze well. We will often wrap some of the leftover burritos in plastic wrap and place them in the freezer for a quick, ready-made meal later. I can’t provide an accurate serving count, because it depends on the size of tortillas you use, and the amount of filling you put in each. For us, one batch usually makes about 8-10 good sized servings, so you can see how low-fat and low-cal of a recipe it is when divided 10 ways.
For the mushrooms, I used baby portabellas, because they were on sale at the grocery, but any kind would be fine (or they could even be omitted). I love the versatility of this recipe. For the most part, you can just go with whatever you have available to go into the filling. I will note though, that if you decide to add anything else that will provide substance, you might want to also add more cream cheese, so that everything will still hold together well inside the burrito.
Black Bean and Shrimp Burritos
INGREDIENTS
- 1 lb. frozen shrimp, cooked and chopped (If they are not small, chop them into pieces)
- 1/2 cup cheddar cheese, shredded
- 2 cups thick, chunky salsa
- 1 cup fat free cream cheese
- 10 oz. frozen chopped spinach, thawed and well-drained
- 1 Tbsp. onion powder
- 1 tsp. garlic powder
- 1 cup chopped mushrooms
- 14 oz. can black beans
- 6-10 flour tortillas
METHOD
1. In a large bowl, combine shrimp, 1/3 cup of the cheese, 1/2 cup salsa, cream cheese, spinach, onion powder, garlic powder, and mushrooms. Mix well.
2. Heat the black beans in a microwave and roughly mash. It is ok to leave chunks of beans, there is no need to fully mash.
3. Warm the tortillas in the microwave. Do not heat them for more than about 15 seconds, or they may become rigid and brittle after cooling. You can also combat this by wrapping them in a damp paper towel prior to heating.
4. Thinly spread about 1 Tbsp. of the black beans onto the center of a tortilla. Then, spoon 1/4 – 1/2 cup of the shrimp mixture on top of the beans. You will probably use more of both the beans and the shrimp mixture if using the large burrito-size tortillas.
Seth’s tip: When spreading the beans and the filling, it helps to spread wider than tall, and a little closer to you than the center. The best way I know to describe this is through a picture:
Fold where the dotted lines are placed, and depending on where you originally spread the filling, you may be able to fold the filling over twice. Don’t worry if it does not make two full folds, it will still turn out alright. If you placed a large amount of filling on the tortilla, you may only be able to fold it over once.
5. Place the burritos in a baking pan and top with the remaining salsa. Bake at 350° for 20 min. Sprinkle with the remaining cheddar cheese, and return to the oven for another 5 minutes.
Adapted from The FAT FREE LIVING Super Cookbook by Jyl Steinback
I like all of the ingredients going on here, so I think I’m going to have to make this soon. Also, it’s helpful to know they freeze well because I usually cook just for myself. Thanks!
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