I had all of these high hopes and ambitions for cooking this weekend. I should have known better. It’s Beer Week here in Philadelphia. As a craft beer nerd, I had a lot on my plate. Or in my cup, rather. Though, that does mean I need some substantial food in my belly to survive the weekend. In an effort to make something hearty yet still healthy and not super greasy or high in calories, I created this burrito. It’s filling and has great, bright flavors for early summer. And most importantly, it’ll go a long way to help prevent a hangover. My Beer Week Savior Burrito, if you will.
Black Bean Burrito with Shrimp Guacamole
(makes 4 burritos)
2 cups black beans
1 tsp smoked sea salt
1 cup shredded cheddar or monterey jack cheese
4 whole wheat tortillas
½ cup shrimp, cooked, deveined, detailed and chopped into small pieces
1 small tomato, diced
juice of 1 lemon
1 tsp sriracha sauce
½ tsp smoked paprika
salt and pepper, to taste
Squeeze your avocado meat into a mixing bowl and mash it up with a fork. Add in the rest of your ingredients and mix till just combined.
In a bowl, season your black beans with the smoked sea salt. Top with the cheese and heat in the microwave for 30-seconds to a minute. You just want to warm them a little and make the cheese slightly melty.
Put a skillet on the burner, and turn your heat up to medium. Heat your tortillas for a few seconds on each side, one tortilla at a time, to make them more pliable.
Start building your burritos. Fill with ¼ of the black bean/cheese filling and ¼ of the guacamole. Top with a drizzle of sriracha. However much you fancy.
Wrap up the burritos and transfer to your still-heated skillet. Put the folded side down first. You may have to do this 1 or 2 at a time. Timing depends on the heat of your skillet, but for a couple minutes on each side, toast the tortilla till it’s brown and crispy.
Let them cool a minute or two, then devour them so you can drink more beer. Rinse and repeat.