A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.
2 teaspoons canola oil
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons ground cumin, divided
1/8 teaspoon ground red pepper
1 (15-oz.) can unsalted black beans
1/2 teaspoon chili powder
8 (6-in.) corn tortillas
1 cup hot cooked brown rice
1/2 cup fresh pico de gallo
1/4 cup sliced green onions
1 ripe avocado, thinly sliced
Fresh cilantro leaves
Est. added sugars 0g
How to Make It
Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans, reserved liquid, 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.
Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side. Divide bean mixture, rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.
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