Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

408 calories; fat 11g; saturated fat 1g; mono fat 4.9g; poly fat 2.2g; protein 22g; carbohydrates 61g; fiber 11g; cholesterol 107mg; iron 2mg; sodium 323mg; calcium 138mg; sugars 4g.
Advertisement