Ingredients
Scale
- 12 ounces cooked shrimp (with tails removed)
- 2 tablespoons garlic (minced)
- Rice-
- 2 tablespoons oil
- ½ cup onion (chopped)
- ¾ cup long-grain white rice
- ¾ teaspoon cumin
- ¾ teaspoon garlic salt
- 1 ½ cups chicken broth
- ½ cup canned diced tomatoes
- Chipotle Sauce-
- ½ cup plain yogurt
- ½ cup mayonnaise
- 2 teaspoon pureed chipotle peppers in adobo sauce
- Other-
- 1 (16 ounces) can refried beans
- ¾ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 6 (10 inches) flour tortillas
- 3 cups shredded cheddar cheese
- 1/3 cup salsa
Instructions
- Heat oil in a saucepan over medium heat. Add the onion and cook while stirring until tender. Stir in the rice, season with garlic salt and cumin. Cook until the rice is lightly toasted (about 5 minutes).
- Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat cover and simmer for 15-20 minutes, until all of the liquid has been absorbed. Set aside.
In a small saucepan stir together refried beans, a ¾ teaspoon of garlic salt, and ½ teaspoon black pepper. - Cover and warm over low heat until heated through.
Coat a skillet with cooking spray and heat over medium-high heat. - Add shrimp and garlic, sauté shrimp until they are heated through and lightly browned. In a small bowl combine yogurt, mayonnaise, and chipotle peppers until smooth.
- Refrigerate until needed.
To assemble each burrito. Warm tortillas in the Microwave so they are easy to fold. Place about a ¼ cup of cheese on each warm tortilla. - Top with about ½ cup of shrimp. Top with a ¼ cup of refried beans, and then a ¼ cup of rice. Spread on about a tablespoon of salsa and chipotle sauce, roll up and serve.