Love Mexican food but think it's a diet buster? Think again! Tonight we're making quick and healthy Shrimp Burritos with cool avocado and spicy Salsa Mexicana. We combine beans, corn, fresh shrimp and avocado and roll it all in a flour tortilla. We top it off with our fresh, homemade Salsa Mexicana made with tomatoes from the garden. Next time you're watching your waistline, grab a plate and fill it up with healthy Mexican treats. Your taste buds will never know you're eating light.
15 minutes
Serves 5
Ingredients:
1 pound medium shrimp, peeled and deveined
1 Tbsp. coconut oil (Olive oil also works.)
2 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp. pepper
1 can pinto beans, drained
2 cups frozen corn (We like Trader Joe's Organic Sweet Corn.)
1 large avocado, sliced
5 burrito sized flour tortillas
Salsa Mexicana
3 Roma tomatoes, diced
1 small onion, diced
1 Tbsp. minced garlic
1 jalapeno, finely chopped, stem and seeds removed
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
1 tsp. salt
To make Salsa, combine tomatoes, onion, garlic, jalapeno, cilantro, lime and salt in a small mixing bowl and mix well. Set aside.
Make Dinner:
Heat coconut oil in a large sauté pan over medium heat. Add beans and corn to pan and sauté for 5 minutes to heat through. Add shrimp, lime juice, salt and pepper. Increase heat to medium high. Sauté another 5 minutes until shrimp are pink and cooked through. To form burritos, spoon 3/4 cup shrimp mixture into the center of each tortilla. Top with 2-3 slices of avocado. Roll sides of tortilla in first, then roll lengthwise to secure. Top with Salsa Mexicana.
15 minutes
Serves 5
Ingredients:
1 pound medium shrimp, peeled and deveined
1 Tbsp. coconut oil (Olive oil also works.)
2 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp. pepper
1 can pinto beans, drained
2 cups frozen corn (We like Trader Joe's Organic Sweet Corn.)
1 large avocado, sliced
5 burrito sized flour tortillas
Salsa Mexicana
3 Roma tomatoes, diced
1 small onion, diced
1 Tbsp. minced garlic
1 jalapeno, finely chopped, stem and seeds removed
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
1 tsp. salt
To make Salsa, combine tomatoes, onion, garlic, jalapeno, cilantro, lime and salt in a small mixing bowl and mix well. Set aside.
Make Dinner:
Heat coconut oil in a large sauté pan over medium heat. Add beans and corn to pan and sauté for 5 minutes to heat through. Add shrimp, lime juice, salt and pepper. Increase heat to medium high. Sauté another 5 minutes until shrimp are pink and cooked through. To form burritos, spoon 3/4 cup shrimp mixture into the center of each tortilla. Top with 2-3 slices of avocado. Roll sides of tortilla in first, then roll lengthwise to secure. Top with Salsa Mexicana.
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