Half Baked Harvest · by Tieghan Gerard★ 4.3 (8)
Chipotle Enchilada Shrimp with Rice and Beans
NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 91%
CARBS 120G57% OF CAL
11G FIBER0G ADDED0G INTRINSIC102G OTHER7G TOTAL SUGAR
FAT 19G21% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp in chipotle enchilada sauce served with cilantro rice, black beans, and corn. A quick, flavorful Mexican-inspired weeknight meal.
mainmexicanbowlshellfish🍳 skillet
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups jasmine or basmati rice
- 3 cups water
- 2 cups black beans (rinsed + drained, 14 ounce can)
- 1 ear grilled corn (kernels removed)
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ pounds shrimp (peeled + deveined)
- 1 teaspoon chipotle chili powder
- 2 cups Old El Paso Enchilada Sauce
- 4 Old El Paso flour tortillas (warmed)
- ½ cup crumbled cotija cheese
- sliced limes + cilantro (for serving)
At a glance
PER SERVING · TIME 30M
CAL 42%·PRO 91%
CARBS 120G57% OF CAL
11G FIBER0G ADDED0G INTRINSIC102G OTHER7G TOTAL SUGAR
FAT 19G21% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2454mg
- Total sugar
- 7g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 355mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2454MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.