Smothered Shrimp, Rice &Amp; Bean Burritos with Zucchini and Pico De Gallo

These smothered burritos are a flavor-packed dinner that combines tender shrimp, seasoned rice, black beans and garlicky zucchini all wrapped in a flour tortilla. They’re seared until crispy, then drenched in a tangy red enchilada sauce and finished with a drizzle of lime mayo and fresh pico de gallo.

Every bite offers a mix of textures and tastes-from the creamy beans and rice to the juicy shrimp and crunchy zucchini. The homemade pico de gallo adds a bright, fresh contrast, while the hot sauce gives it a kick. Serve with extra rice, beans and lime wedges on the side for a complete meal.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water, ½ cup enchilada sauce, ½ tsp salt and a drizzle of oil. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat for at least 5 minutes.
2. While rice cooks, wash and dry produce. Quarter limes. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate garlic.
3. In a small bowl, whisk together mayonnaise and juice from two lime wedges. In a separate small bowl, combine scallion whites, tomato, juice from two lime wedges and a pinch of salt and pepper to make pico de gallo.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, 3-4 minutes. Season with salt and pepper. Transfer to a plate and wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add beans with their liquid, half the cumin and ½ tsp salt. Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until warmed through and liquid has mostly reduced, 2-3 minutes. Season with salt and pepper if desired. Transfer to a bowl and wash out pan.
6. Wrap tortillas in damp paper towels and microwave until pliable, 30 seconds. Lay tortillas on a clean work surface. Place ⅓ cup rice in a line on the bottom third of each tortilla. Top with ⅓ cup beans, 1 tbsp pico de gallo (draining first) and as much zucchini as you like. Fold bottom of each tortilla over filling, then fold over left and right sides. Roll up tightly to form burritos.
7. Heat a drizzle of oil in the pan used for beans over medium heat. Add burritos seam side down; cook until lightly browned and crispy, 1-2 minutes per side. Flip carefully.
8. Place remaining enchilada sauce in a small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.
9. Divide burritos between shallow bowls. Top with enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first) and hot sauce to taste. Serve with remaining rice, beans, zucchini and lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but they may be smaller and more prone to cracking. Warm them thoroughly and handle gently.

Can I make this recipe vegetarian?

Absolutely! Simply omit the shrimp and add extra beans or your favorite plant-based protein.

How do I store leftovers?

Store assembled burritos and fillings separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or microwave.