Shrimp & Black Bean Wraps
These slightly sweet and spicy wraps make a handheld balanced meal. Omit the shrimp for a fabulous vegetarian filling.
- 1 tablespoon canola oil
- 1 pound raw, peeled and deveined shrimp, fresh or frozen
- 1 teaspoon bottled minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 cup mild salsa
- 1 (8-ounce) can crushed pineapple, drained well
- ¾ cup reduced-fat shredded cheddar cheese
- 6 (8-inch) flour tortillas
- shredded lettuce (optional)
In a large skillet over medium-high heat, heat the canola oil.
Add the shrimp, garlic, salt, and pepper and cook, stirring frequently for 2 minutes, until shrimp are pink.
Add the black beans, corn, salsa, and pineapple, stirring well to mix, and cook for 2 minutes, until heated through.
Add the cheese and cook for 1 minute, until melted.
Warm the tortillas according to package directions.
Divide the shrimp and black bean mixture evenly among the 6 tortillas.
Tuck in the ends and roll into wraps.
- Substitute a black bean and corn salsa to add depth of flavor to the filling, but it might be too hot for younger or less daring palates.
- Sub in your fave salsa to make this recipe your own.
- Serve each wrap on a bed of shredded lettuce to catch any of the filling that drops out.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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