Smothered Shrimp, Rice & Bean Burritos

🥘 Ingredients

• black
• black beans
  2 unit
• cooking oil
  1 tbsp
• cumin
  1 tsp
• flour tortillas
  4 unit
• garlic
  2 clove
• hot sauce
  2 tsp
• jasmine rice
  1.5 c
• lime
  4 unit
• mild red enchilada sauce
  20 oz
• salt
  2.667 tbsp
• scallions
  4 unit
• shrimp
  20 oz
• tomato
  2 unit
• vegan mayonnaise
  4 tbsp
• water
  1¼ cup
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• separate small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , mild red enchilada sauce , salt , and a drizzle of cooking oil (use half the enchilada sauce, ½ tsp salt, and a small drizzle here; save the remaining sauce and salt for later). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat for at least ⏱️ 5 minutes . You'll use the rice in Step 5.

   jasmine rice: 1.5 c, water: 1¼ cup, mild red enchilada sauce: 20 oz, salt: 2.667 tbsp, cooking oil: 1 tbsp
2. 

   2

   While rice cooks, wash and dry produce. Quarter lime . Trim and thinly slice scallions , separating whites from greens; mince whites. Finely dice tomato . Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate garlic . Pat shrimp dry with paper towels; season with salt and pepper. In a small bowl , whisk together vegan mayonnaise and the juice from two lime wedges. In a separate small bowl , combine scallion whites, tomato, juice from two lime wedges, and a pinch of black pepper and salt.

   lime: 4 unit, scallions: 4 unit, tomato: 2 unit, zucchini: 2 unit, garlic: 2 clove, shrimp: 20 oz, vegan mayonnaise: 4 tbsp, black
3. 

   3

   Heat cooking oil from first step in a large pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, ⏱️ 3-4 minutes . Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out the pan.
4. 

   4

   Heat a drizzle of oil in the pan used for zucchini over medium-high heat. Add black beans and their liquid, half the cumin , and ½ tsp salt (the remaining half of the cumin and 1 tsp salt for 4 servings). Cook, stirring occasionally and compare the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced, ⏱️ 2-3 minutes . Taste and season with salt and pepper if desired. Turn off heat; transfer to a small bowl. Wash out the pan.

   black beans: 2 unit, cumin: 1 tsp
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until pliable, ⏱️ 30 seconds . Lay tortillas on a clean work surface. Place ⅓ cup rice onto the center of each tortilla, leaving a border. Top with ⅓ cup beans, those prepared pico de gallo, and as much zucchini as desired. TIP: Save leftover rice, beans, and zucchini for serving. Fold bottom of each tortilla over filling, then fold in the left and right sides toward the center. Roll up the tortillas, starting with the folded ends, to form burritos. Heat a drizzle of oil in the pan used for the beans over medium heat. Add burritos, seam side down; cook until browned and crispy, ⏱️ 1-2 minutes per side. Flip carefully.

   flour tortillas: 4 unit
6. 

   6

   Place the remaining enchilada sauce in a microwave-safe bowl, cover with plastic wrap, and microwave until steaming, ⏱️ 60-90 seconds .
7. 

   7

   Divide the burritos between plates and pour the remaining enchilada sauce over them. Drizzle with lime crema, add the remaining pico de gallo, and add as much of hot sauce as you like. Serve with remaining rice, beans, zucchini, and lime wedges.

   hot sauce: 2 tsp