Hangover Cure in Burrito Form

Black Bean Burrito with Shrimp Guacamole

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.

The Hangover Saver

The Hangover Saver

Black Bean Burrito with Shrimp Guacamole
(makes 4 burritos)

Burrito Ingredients
2 cups black beans
1 tsp smoked sea salt
1 cup shredded cheddar or monterey jack cheese
sriracha sauce
4 whole wheat tortillas

Guacamole Ingredients
1 avocado
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.



About

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.


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