Photo: Dana DeVolk
Black Beans and Avocado with Shrimp
11 ingredients
openrecipes
Thick-skinned fruits that range from bright green to purplish black, avocados are loaded with nutrients. If you plan to eat them right away, choose avocados that yield to gentle pressure. If you’re buying them for later in the week, chose slightly underripe avocados; they will ripen at room temperature in a few days.
Estimated Nutrition (whole recipe, rough)
649
Calories
37g
Protein
38g
Fat
50g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Shrimp | 100g cooked | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup finely chopped red onion
- 2 cans (each 14 1/2 oz.) black beans
- 1/4 cup fresh lime juice
- 1 1/2 Tbs. olive oil
- 1 jalapeño chili, seeded and minced
- 3/4 tsp. dried Mexican oregano, crumbled
- 3/4 tsp. ground cumin
- 1/2 tsp. salt, plus more, to taste
- 2 ripe avocados
- 1 lb. cooked medium shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes