Shrimp & Bean Burrito Bowl (600 calories)

By Chez_Alexander

Ingredients

• 3 TBS chicken stock (made with 1 tsp Better Than Bouillon)
• 227g (1/2 of a 15-oz can) unsalted pinto beans, rinsed and drained
• 7g butter
• Kosher salt and black pepper, to taste
• 1 tsp canola oil (4.67 g)
• 202g (~7 oz) medium shrimp, cooked, peeled, & deveined
• 1 TBS sweet chili sauce (such as Mae Ploy)
• 65g ripe avocado, sliced or chunked
• 57g (2 oz) pepper jack cheese
• 2 lime wedges (or lime juice)
• Chopped fresh cilantro
• 2 cups steamed rice

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

1. Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, salt, and pepper (to taste) in the bowl of a food processor; process until smooth.

2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with salt and black pepper to taste. Add shrimp to pan; cook 1 minutes to sear on both sides. Remove pan from heat. Stir in chili sauce.

3. Heat rice according to package directions.

4. Divide bean mixture and rice among 2 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.