Shrimp and Avocado Burrito

Ingredients:

• 300 g frozen cooked rice (about 2 cups)
• 1/4 cup chopped pickled jalapeno peppers + 1 tablespoon brine
• 1 can (454g) kidney beans in mild chili sauce, discard liquid
• 3/4 cup frozen baked corn
• 0.5 cups roasted garlic salsa
• 350 g large shrimp, peeled, deveined and cut into pieces
• 0.5 cup chopped cilantro
• 1 ripe avocado
• Juice of 1 lime + wedges for serving
• 4 spinach tortillas for burritos
• Sour cream for serving

Preparation:

1. Preheat oven to 200°C.
2. Reheat rice according to package directions; keep warm. Chop 1–2 tablespoons of the jalapeño peppers. Combine the beans, corn, and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2–3 minutes. Stir in the shrimp and simmer until tender, 5–7 minutes. Then stir in 1/4 cup of cilantro, the chopped jalapeño, and the brine.
3. In a small bowl, mash the avocado with the lime juice and the remaining 1/4 cup cilantro. Season with salt and pepper.
4. Microwave the tortillas until soft, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with a little of the shrimp-bean mixture, then add the rice. Fold each tortilla over the sides and roll up.
5. Place the burritos seam-side down on a baking sheet and bake until heated through, about 5 minutes. Serve with sour cream, lime wedges, and sliced ​​pickled jalapeños.