Island Burrito
This summer burrito is bound to take your taste buds on a trip to the tropics. With it's jerk shrimp, Caribbean rice, mango, and corn and black bean salsa, the Island Burrito is full of savory, sweet, and spicy goodness, that makes for a perfect weeknight meal.
Servings: 2 people
Ingredients
- 2 flour tortillas burrito size
- 1 mango cubed
- 2 servings of kneadmorefood's Grilled Jerk Shrimp
Caribbean Rice (makes 5 servings)
- 1/4 cup vegetable oil
- 3 garlic cloves minced
- 1/2 medium yellow onion diced
- 3 tsp Cajun seasoning
- 2 cups long grain rice
- 1 sprig fresh thyme
- 13.5 oz coconut milk
- 2 bay leaves
- 2 1/4 cup chicken broth
- 1-2 habanero peppers
Corn and Black Bean Salsa
- 1 can black beans
- 1 can yellow corn
- 1-2 jalapenos
- 1 small red onion
- fresh cilantro to taste
- 1 lime
Instructions
Caribbean Rice
- Heat a saucepan with oil. Reduce to medium heat and add onion, garlic, thyme, and pepper. Cook for one minute or until fragrant.
- Next, add rice, coconut milk, bay leaves, Cajun seasoning, and chicken broth to the saucepan. Bring to a boil, then reduce heat, cover and let simmer for about 20 minutes or until rice is cooked. Stir occasionally to prevent rice from sticking to the pan and or burning.
- Once rice is cooked, discard bay leaves and serve!
Grilled Jerk Shrimp
- While the rice is cooking, follow my Grilled Jerk Shrimp recipe to cook the shrimp.
Corn and Black Bean Salsa
- Drain black beans and corn. Mix together in a bowl.
- Dice jalapeno, cilantro, and onion. Add to the black bean and corn mixture.
- Next, squeeze the juice of a lime into the bowl, then combine ingredients.
Assembling the Burrito
- Start by microwaving a tortilla under a wet paper towel for 20 seconds. Once tortilla is ready, layer the rice, shrimp, salsa, and mango. Fold the bottom third of the burrito and push the filling back so it is covered by the tortilla. Next, fold in the sides, then roll the rest of the burrito up. Enjoy!