This chock-full burrito is perfect for a Mexican fiesta or family theme night. It features flavourful shrimp, spicy black bean rice and is piled high with toppings. Be sure to use extra-large tortillas, so that nothing spills out.
Ингредиенты
- 3/4 cup (150 g) long-grain parboiled rice
- 1 1/2 cups (375 ml) vegetable or chicken broth
- 1 pinch allspice
- 1 can (19 oz/540 ml) black beans, rinsed and drained
- 2 green onions, chopped
- 2 tomatoes, diced
- 1/2 onion, chopped
- 1/2 jalapeño pepper, seeded and finely chopped
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 2 tbsp (30 ml) lime juice
- 1 1/2 lb (675 g) small (91-110) peeled shrimp, thawed
- 1/2 onion, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 4 tsp chili powder
- 1 tsp ground coriander
- 2 tsp (10 ml) Valentina-style or Frank’s RedHot-style hot sauce, plus more for serving
- 6 soft flour burrito tortillas, about 12 inches (30 cm) in diameter
- 2 ripe avocados, crushed with a fork
- Sour cream, to taste
- 3 cups (180 g) iceberg lettuce, thinly sliced
- 1 1/2 cup (150 g) mozzarella cheese, grated
Инструкция
- In a pot, bring the rice, broth and allspice to a boil. Season with salt and pepper. Cover and simmer over low heat for 20 minutes. Remove from the heat and let sit for 5 minutes. Add the black beans and green onions. Mix well. Keep warm.
