Shrimp & Black Bean Burrito Bowl

with Creamy Guacamole & Nectarine Salsa

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories

We’re creating two elevated toppings for this Mexican-style bowl: fresh, juicy nectarine is dressed with a bit of our tomatillo-poblano sauce for vibrant contrast, while a dollop of guacamole gets a touch of richness from creamy fromage blanc.

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fresh
ingredients
Shrimp & Black Bean Burrito Bowl with Creamy Guacamole & Nectarine Salsa
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Jasmine Rice
  • 1 15.5-Ounce Can Black Beans
  • 2 Nectarines
  • 1 Red Onion
  • 2 Poblano Peppers
  • ½ cup Guacamole
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients & marinate the nectarines:
2 Prepare the ingredients & marinate the nectarines:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Pit and small dice the nectarines. Place in a bowl. Add the tomatillo-poblano sauce; season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Cut out and discard the stems, ribs, and seeds of the peppers; thinly slice lengthwise. Thoroughly wash your hands immediately after handling. Combine the sliced onion and sliced peppers in a bowl. 

Cook the vegetables & shrimp:
3 Cook the vegetables & shrimp:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the prepared shrimp and remaining spice blend. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the creamy guacamole & serve your dish:
4 Make the creamy guacamole & serve your dish:

In a bowl, combine the guacamolefromage blanc, and 1 tablespoon of water; season with salt and pepper. Serve the cooked rice and beans topped with the cooked vegetables and shrimp and marinated nectarines. Garnish with the creamy guacamole and cheese. Enjoy!

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Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & marinate the nectarines:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Pit and small dice the nectarines. Place in a bowl. Add the tomatillo-poblano sauce; season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Cut out and discard the stems, ribs, and seeds of the peppers; thinly slice lengthwise. Thoroughly wash your hands immediately after handling. Combine the sliced onion and sliced peppers in a bowl. 

Prepare the ingredients & marinate the nectarines:
Cook the vegetables & shrimp:
3 Cook the vegetables & shrimp:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the prepared shrimp and remaining spice blend. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Make the creamy guacamole & serve your dish:

In a bowl, combine the guacamolefromage blanc, and 1 tablespoon of water; season with salt and pepper. Serve the cooked rice and beans topped with the cooked vegetables and shrimp and marinated nectarines. Garnish with the creamy guacamole and cheese. Enjoy!

Make the creamy guacamole & serve your dish: