Shrimp and Avocado Tortillas

(Modified from The Joy of Cooking)

This is a delicious and easy weeknight dinner idea. It tastes fresh and light and it's full of nutrients.

Whisk together in a large bowl:
1/4 cup vegetable oil
2 tbsps lime juice
2 tbsps minced cilantro
1 tsp ground cumin
1 tsp ground coriander
salt to taste

Add:
Shrimp (I used half a bag of frozen cooked shrimp)
1 cup black beans
1 cup grated Monterey Jack
1 ripe avocado, coarsely chopped
2 tomatoes, chopped
1 red pepper, chopped
salt to taste

Spoon the mixture onto small flour tortillas (place them between 2 damp cloths and warm them in the microwave for 30s so they don't tear) and top with shredded lettuce. Roll into wraps and serve.