I was craving shrimp tacos the other night and this recipe, though technically a wrap, was perfect. The crushed pineapple gives it a sweetness that is surprising and completely delicious. Brenna gobbled this up- and asked for seconds! (I had a good idea of this recipe’s kid-friendliness as it came from ParentsConnect!)

Shrimp & Black Bean Wraps


1 tablespoon canola oil
1 pound raw, peeled and deveined shrimp, fresh or frozen
1 teaspoon bottled minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed (I added these frozen)
1 cup salsa
1 (8-ounce) can crushed pineapple, drained well
¾ cup reduced-fat shredded cheddar cheese (I used Pepper Jack for a bit more “kick”)
6 (8-inch) flour tortillas

shredded lettuce
mashed avocado

In a large skillet over medium-high heat, heat the canola oil.

Add the shrimp, garlic, salt, and pepper and cook, stirring frequently for 2 minutes, until shrimp are pink.

Add the black beans, corn, salsa, and pineapple, stirring well to mix, and cook for 2 minutes, until heated through.

Add the cheese and cook for 1 minute, until melted.Warm the tortillas according to package directions.

Divide the shrimp and black bean mixture evenly among the 6 tortillas. Add optional toppings.

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