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.
Sans noix
Sans oeufs
Categories
Ingredients
Rice
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
Pico de gallo
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
Shrimp
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