Chipotle-Inspired Shrimp and Black Bean Fajita Saute

Chipotle-Inspired Shrimp and Black Bean Fajita Saute

  • By Jess Dang
  • August 11, 2013

Shrimp with Black Beans and Lime Cilantro Rice
Confession: I used to be a Chipotle addict (and may still be one . . . ). When the fast food chain first made its way to DC, I was working as a summer intern at an architecture firm and could easily eat 2 burritos everyday for lunch. I think I gained 5 lbs. each time afterwards, but it was so worth it.

Luckily, it’s been a long time since I was a college student, and I’ve shed the college weight. Much of this has to do with the fact that I’ve learned to cook and am much happier trying to replicate the feel of Chipotle’s offerings at home versus eating out. I’ve been pretty successful and today I’m going to share my Chipotle-inspired shrimp and black bean fajita saute. I’m surprised that shrimp (or some sort of seafood) hasn’t made its way on their menu, but I’m sure after they try this recipe, I’ll be getting a call from corporate to license the rights (yes, it’s that good).

I saute the shrimp, onions, and peppers in smoky adobo sauce, sweet tomato paste, and lots of Latin spices. You can replicate this technique with any protein of your choice, and since it’s summer, you can do it on the grill too. Just turn the spices into a rub and then brush on the adobo and tomato paste at the end. Regardless, don’t forget the lime and cilantro rice. It’s the best part (recipe will be on the blog tomorrow).

Are there any fast food dishes you’ve tried to replicate at home with healthy success? Share with me in the comments below!

Shrimp & Black Bean Fajita Saute
Prep time
Cook time
Total time
Chipotle (yes, the fast food chain) inspired this dish. Our fajita style shrimp and black beans are made even more flavorful with smoky adobo sauce and Latin spices. If you can’t find chipotles in adobo sauce, substitute your favorite hot sauce.
Author: Jess Dang
Recipe type: Entree
Serves: 4
  • Shrimp – 1 lb., shelled & deveined
  • Tomato paste – ¼ cup
  • Adobo sauce – 2 tbs., (can be found with canned chipotles)
  • Red wine vinegar – 1 tbs.
  • Cumin – 2 tsp.
  • Oregano – 1 tsp.
  • Chili powder – pinch
  • Kosher salt – 1 tsp.
  • Garlic cloves – 4, minced
  • Red onion – 1, sliced
  • Red peppers – 2
  • Green peppers – 1
  • Cilantro – a few sprigs, chopped
  • Black beans – 1 can, rinsed
  • Cooking oil – 1 tbs. + 1 tbs.
  • Lime – ½, juice of
  1. Shrimp – Defrost, rinse, and dry.
  2. Sauce – Mix together tomato paste, adobo sauce, and vinegar.
  3. Spices – Mix together cumin, oregano, coriander, chili powder, and salt.
  4. Garlic / Onions / Peppers / Cilantro – Prep as directed.
  5. Beans – Rinse and drain.
  1. Heat a saute pan over medium-high heat. Add 1 tbs. cooking oil and then shrimp to heated oil. Add in one-third of the tomato / adobo mix and also one-third of the spice mix. Saute until almost done, ~6 minutes. Remove from pan and set aside.
  2. Return pan to medium-high heat and add another tbs. of cooking oil. Add garlic to heated pan and then onions. Saute for until softened, 3 to 5 minutes and then add peppers with beans. Add remainder of the sauce and spice mix, and saute until peppers are tender but still crunchy, 3 to 5 minutes. Return shrimp to pan and toss everything through. Finish with a squeeze of lime juice, and season to taste with more salt, pepper, hot sauce, or any of the spices. Garnish with chopped cilantro.


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