Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 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 large ripe avocado, peeled,pitted,and chopped
- 2 teaspoons fresh lime juice
- 2 lbs large shrimp, peeled and deveined
- 1 clove garlic, minced
- 1/2 cup fresh lime juice
- 1/4 cup honey
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- 2 cans black beans, rinsed and drained
- 1 medium red onion, chopped
- 1 can Mexican-style corn, drained
- 1 cup refried beans
- 8 12-inch flour tortillas
Directions
1. Toss avocado with 2 tablespoons fresh lime juice.
2. Heat small amount of oil in a large skillet, add shrimp and garlic, and saute until shrimp tuen pink.
3. Let cool.
4. Combine the 1/2 cup fresh lime juice, honey, cumin, and cilantro.
5. Add black beans, onion, corn and shrimp to the dressing and toss.
6. Spread refried beans on bottom 3/4 of tortilla.
7. Top with shrimp and vegetable mixture.
8. Roll up from bottom, like a jelly roll.
9. Slice in half and serve!
Category:Southwestern Recipes
Category:Southwestern Meat Dishes