1 pound small to medium shrimp, peeled and deveined

1 can Bush’s Black Bean Fiesta (heated as per directions)

Shredded cabbage (prepackaged angel hair coleslaw works great)

Kraft chipotle mayonnaise

Soft tortillas, small taco sized

Grilled onions and peppers (optional)

Season to cook shrimp on grill or in skillet until done. Wrap tortillas in foil and warm in oven or individually in a skillet.

Take tortilla and spoon black beans down the center of tortilla. Top with grilled shrimp and layer on the shredded cabbage. Drizzle chipotle mayo over all.

Evelyn Migues, New Iberia

2011 Cajun Creole Cookbook