1teaspooneach of ancho chile powdersmoked paprika, & cumin
1can black beansrinsed and drained
3tablespoonsfreshly chopped parsley or cilantro
Freshly cracked pepper
For the corn elote:
3cupsof frozen sweet corn
1/2cupred onionfinely diced
½a jalepeno or spicy red pepperfinely sliced or diced
Zest & juice of half a lime
½teaspooneach of chile powder and smoked paprika
2tablespoonsof fresh parsley or cilantrofinely chopped
Freshly cracked pepper
For the rice, pre-heat a pot over medium heat for 2 minutes. Add 2 tablespoons of olive oil along with the onions, red peppers, ½ teaspoon of salt, and a couple cracks of pepper. Cook for 6 minutes stirring often. Add the garlic and a teaspoon each of the 3 spices, mix well. Cook for 2 more minutes then add the beans and water. Season the mixture with another ½ teaspoon of salt and a couple cracks of pepper. Bring the mixture to a boil, reduce to a simmer, and taste the liquid, it may need another pinch of salt. Place the lid on the pot and simmer on medium-low heat for 40—45 minutes. Make sure the mixture is not boiling, it needs to be a slow simmer. When ready, remove lid and fluff the rice with a fork, not a spoon.
For the corn elote, pre-heat a large cast iron pan over medium-high heat with 1 tablespoon of oil. Add the corn to the pan and spread out in one single layer. Let cook for 2-3 minutes, mix well, and arrange in one single layer again. Keep doing this until the corn has some good char marks or is well browned, about 7-10 minutes. During the last minute of cooking, add the red onions, garlic, jalepeno, ¼ teaspoon salt, and a couple cracks of pepper. Remove from heat and transfer the mixture to a large bowl. Add the mayo, lime zest and juice, chile powder & paprika, parsley, and mix well. Check for seasoning, you may need more lime juice or salt.
For the shrimps, add them to a large bowl and season with the ancho chile powder and next 3 ingredients. Mix well and let marinate in the fridge for 15 minutes. Pre-heat a large cast iron or steel pan over medium-high heat for 2 minutes. Season the shrimp with 1 teaspoon of salt and mix well. Add 2 tablespoons of olive oil to the pan and add enough shrimp to form one single layer in the pan. If you over-crowd the pan the shrimps will boil and won’t get crusty. Cook for 2 minutes on the first side, flip, and cook 1-2 minutes more, remove from heat. Cook the second batch and remove from the heat.
Assemble your meal prep container with some shrimps, brown rice, and elote. Enjoy!
568 calories per meal
22.2 grams of fat per meal
27.6 grams of protein per meal
77 grams of carbs per meal
11 grams of fiber per meal