Shrimp & Black Bean Taco Bowl

• 2 Tablespoons Olive Oil, Divided
• 1/2 cups Chopped Onion
• 1 whole Red Bell Pepper, chopped
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 cup Corn Kernels
• 1/4 cups Taco Seasoning, Divided
• 2 Tablespoons Ranch Dressing Mix, Divided
• 1 pound Shrimp, Peeled, Deveined And Tails Removed
• 3 cups Romaine Lettuce, Shredded
• 1 whole Avocado, Pitted And Chopped
• 1/2 cups Cheddar Cheese, Shredded
• 3/4 cups Fresh Pico De Gallo

1. Heat a large stove top pan over medium high heat.
2. Add 1 tablespoon of oil, then add onion and red bell pepper. Cook for about 4 minutes. Reduce heat to medium, add black beans and corn and season with 1/2 of taco seasoning and 1/2 of ranch dressing mix. Cook for about 5 more minutes.
3. Push veggies and beans to half of pan and add more oil if needed. Once new oil is hot, add shrimp, seasoning with the remaining taco seasoning and ranch dressing mix. Cook for about 6 minutes or until shrimp is opaque, flipping halfway through. Once shrimp is cooked, stir everything together.
4. Serve over lettuce with avocado, cheese and pico de gallo as garnish.

olive oil, onion, red bell pepper, black beans, kernels, ubc, ranch dressing mix, shrimp, romaine lettuce, avocado, cheddar cheese

Taken from tastykitchen.com/recipes/salads/shrimp-black-bean-taco-bowl/ (may not work)