Ingredients

12 large shrimp (peeled and deveined)
2 tablespoons sesame oil
1 to 3 garlic cloves
2-4 ounces tequila (or omit tequila and oil and substitute 2 tablespoons butter)
Juice of 1 lime
1-3 tablespoons Tabasco sauce
Salt and pepper to taste
1 can (15 ounces) black beans
1/4 cup of sour cream
1 tablespoon ground cumin spice
1 large avocado
1 large red bell pepper
1 sweet onion
1 cucumber
1/2 cup of radish sprouts

Tomatillo Sauce:
3-4 tomatillos with husks still attached
Juice of 2 limes
3 tablespoons Tabasco green pepper sauce
1/4 cup of cider vinegar
1 cup of olive oil
Salt and pepper to taste
1 tablespoon brown sugar
1 tablespoon crushed red pepper
Assembling:
3 to 5 flour tortillas
1 block ranchero cheese (skim milk cheese), shredded
1 bunch of cilantro, chopped

Saute the shrimp with the sesame oil, garlic cloves (to taste), tequila and juice from 1 lime. Add Tabasco sauce. Salt and pepper to taste. Set aside.
Puree the black beans with the sour cream and cumin in food processor. Salt to taste and set aside.
Thinly slice the avocado, bell pepper, onion and cucumber. Set aside and keep cool. Wash and dry the sprouts.
Cut tomatillos in half. Saute with dash of water for two minutes to soften.
Add tomatillos and rest of sauce ingredients to a food processor and blend until smooth. Depending on your own tastes, more Tabasco green pepper sauce can be added to increase the "heat" of the sauce. The consistency should be that of a vinaigrette. Keep cool in refrigerator if not serving immediately.

Directions

Assembly: Tortillas should be warm when ready to assemble. This can be done over a flame or on a skillet. They should not be allowed to dry out because this will cause difficulty when rolling. Spread the puree of black beans along the diameter of the tortilla. Lay the sprouts on the puree and then the onions. Next, arrange 2 to 4 pieces of shrimp on the onions. Cut the shrimp in half if they are very large, and finish with the red bell peppers and cucumbers.

Start rolling the layered tortilla. Make sure that your roll is tight. When finished, cut the roll into 1-inch sections so that the finished product looks like rolls of sushi. Spread the tomatillo sauce on serving plate and arrange rolls on dish. Sprinkle ranchero cheese and crushed red peppers for color and taste. Top with cilantro.

This appetizer can be served alone or with guacamole and salsa. It can also be used as a main dish for lunch or dinner, served with black beans and rice, or on a mixed salad. Tomatillo sauce can be substituted for salad dressing. Serves 2 to 4.