Shrimp and Veggie Burritos
Prep time
Cook time
Total time
This delicious Shrimp and Veggie Burrito is made lighter when cauliflower and spinach are added. They blend wonderfully with the beans and shrimp for a filling, flavorful dinner any age will enjoy.
Recipe type: Main dist
Cuisine: Mexican
Serves: 4
  • 1 teaspoon olive oil
  • 1 clove garlic, finely chopped
  • ½ cup onion, chopped
  • 1 cup cauliflower, cut in small bites
  • 1 cup spinach, chopped
  • 2 green onions, sliced for garnish
  • 2 limes, quartered
  • ⅓ cup fresh cilantro, roughly chopped
  • 10 to 12 large cooked shrimp, cut in 3 or 4 pieces
  • ½ cup cheese, grated
  • 2 cups or 1 can refried beans
  • 4 tortillas
  • 1 cup or more salsa or hot sauce
  1. Assemble all your ingredients, then chop veggies as listed. Prepare 4 plates as well so they are ready for the finished burritos. Preheat oven to 350 degrees
  2. In a large skillet heat olive oil then sauté garlic, chopped onion, and cauliflower for 3 to 4 minutes, stirring often.
  3. Mix in refried beans until heated through, stirring to blend so it doesn't stick.
  4. Add shrimp, spinach and cilantro, heat 2 minutes or until thoroughly hot.
  5. Divide mixture onto 4 tortillas, scooped into the center of the tortilla. Sprinkle with cheese, as much as you would like.
  6. Fold in the bottom, then the two sides, wrapping snuggly. Place in a sprayed baking pan, fold side down.
  7. Sprinkle with additional cheese and sliced green onion.
  8. Bake in oven for 10 to 15 minutes or until cheese is melted. If you prefer, you can place them on a platter and microwave for 1 to 2 minutes.
Recipe by JAQUO Lifestyle Magazine at