Categories: Dinner

Ingredients

• 1lb small shrimp/peeled and deveined
• 1 avocado
• 1 cup canned black beans, drained
• 2 tbsp chives
• 2 cloves garlic
• 1 green bell pepper/diced
• 1/2 yellow or red onion/diced
• 3/4 tsp lime juice
• 1/3 cup mayonanaise
• 1 cup pico de gallo
• 1 1/2 tsp sriracha
• 1 cup of cooked white rice
• 2 tsp salt
• 1/2 tsp Old Bay seasoing
• 1/4 tsp paprika
• 1 packet of Sazon Goya coriander and annatto
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 flour tortillas, large
• 3/4 cup of shredded mexican cheese

Directions

1. Make the aioli: Whisk together mayo, sriracha, lime juice, Old Bay, and 1 teaspoon of water. Set in the refrigerator.

2. In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic.

3. Cook, stirring occasionally until lightly golden.

4. Stir in shrimp, cumin, and paprika, salt and pepper.

5. Cook, stirring occasionally, until the shrimp is just cooked through. About 4 minutes.

6. In a small pot, add drained black beans and season with Sazon. Cook until beans are hot.

7. Assemble your burritos:

8. Lay a tortilla on a plate and add 1/4 cup of each of the rice and beans.

9. Top with cheese, pico de gallo, avacado slices, and 1/4 of shrimp filling.

10. Drizzle with aioli and roll your burrito tightly.

11. If desired, add your burrito to a hot pan and brown each side.

12. Enjoy!!

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