1(12 oz) package medium shrimp (uncooked, defrosted, tails removed)
salt and pepperto taste
2Tablespoonchopped cilantro,plus more for topping
2(10 oz) cans salsa verde
2cupsMexican blend cheese
Preheat oven to 325 degrees. Heat olive oil in large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds more.
Add in defrosted shrimp, and sprinkle with cumin, chili powder, salt, and pepper. Add in black beans, corn, and cilantro. Continue cooking until shrimp are cooked through and have turned pink, according to directions on package. I've read that shrimp are perfectly cooked when they curl into a C-shape, but once they curl into a tight O-shape, they are overcooked!
Spray a 9x13 pan with cooking spray or olive oil. Warm tortillas by placing them between two slightly damp paper towels and heating in the microwave for about 30 seconds. I heat about 3 or 4 together at a time.
Evenly divide shrimp filling into tortillas, roll up, and place seam side down into prepared baking pan. Cover with salsa verde, making sure to spread evenly. Sprinkle with cheese.
Bake in the preheated oven for 20-25 minutes until cheese is bubbly. Enjoy!