Black Bean Bake with Shrimp and Avocado
Servings: 2
Ingredients
- 1 and 1/2 cup cooked black beans
- 3/4 cup (6oz) finely diced pinneaple
- 1/3 cup (1 1/2 oz) finely chopped red onion
- 2 Tbsp. minced jalapeno pepper
- 1 Tbsp. grated fresh ginger
- 1/2 tsp. ground coriander
- 1 and 1/2 tsp. ground cumin, divided
- 8 oz raw, medium sized shrimp (peeled and deveined)
- 1/2 tsp. chili powder
- salt and pepper to taste
- 2 tsp. vegetable oil
- 2 Tbsp. fresh lime juice
- 2 tablespoons chopped cilantro
- 1/2 avocado, diced
Instructions
- Preheat the oven to 350 degrees.
- Bake the black beans. In a lightly greased 8x8 baking dish, combine the black beans, pinneaple, red onion, pepper, ginger, ground coriander, and 1 teaspoon cumin. Stir well to evenly encorporate the ingredients and bake, uncovered, until the mixture is heated through and bubbling, about 25 minutes.
- Cook the shrimp. When the black beans have about 5 minutes left to cook, toss the shrimp in the remaining 1/2 teaspoon cumin, chili powder, and salt and pepper. Heat the vegetable oil in a large pan over high heat. When the oil begins to steam, add the shrimp. Cook the shrimp until pink and cooked through, about 2 minutes on each side.
- Add finishing touches. When the black beans are done cooking, remove from the oven and pour the cooked shrimp over the top. Top the dish with lime juice, cilantro, and diced avocado. Serve immediately.
Notes
Recipe adapted a bit from Cara’s Cravings. (I tweaked this recipe from Cara's original grilled foil packets (linked above) to make up for the fact that I don't have a balcony or a grill (grrr). Her flavors are, as always, spot-on, and the dish had a sort of Carribean comfort food vibe. I served the black beans and shrimp over pineapple-spiked quinoa, but it would be amazing scooped directly onto tortillas and topped with taco fixins' like cheese, lettuce, or sour cream.)