shrimp burritos

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3/4 cup long-grain white rice
• 3/4 teaspoon cumin
• 3/4 teaspoon garlic salt
• 1 1/2 cups chicken broth
• 1/2 cup canned diced tomatoes
• 1 (16 ounce) can refried beans
• 3/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 12 ounces frozen cooked shrimp without tails, thawed
• 2 teaspoons minced garlic
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 2 teaspoons pureed chipotle peppers in adobo sauce
• 6 (10 inch) flour tortillas, warmed
• 3 cups shredded cheddar cheese
• 1/3 cup salsa

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat the vegetable oil in a saucepan over medium heat. add the onion, and cook until tender, stirring frequently. stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. cook and stir until the rice is lightly toasted, about 5 minutes. pour in the chicken broth and the diced tomatoes. bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
• in a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. cook over low heat, stirring occasionally until heated through.
• place shrimp in a bowl, and stir in garlic until shrimp is coated. heat a skillet over medium-high heat, and coat with cooking spray. saute shrimp until heated through and lightly browned.
• in a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. refrigerate until ready to use.
• place about 1/4 cup of cheese each warm tortilla. then place about 1/2 cup of shrimp on the cheese. top with 1/4 cup of beans, and 1/4 cup of rice. spread on about a tablespoon of the chipotle sauce, and salsa to taste. roll up, and serve.