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.