Shrimp Burritos
Description
These shrimp burritos are filled with seasoned refried beans, cumin-flavored rice, creamy chipotle sauce, cheese, salsa, and juicy, pan-seared shrimp.
Ingredients
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2 tablespoons vegetable oil
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1/2 cup chopped onion
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3/4 cup long-grain white rice
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3/4 teaspoon garlic salt
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3/4 teaspoon cumin
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1 1/2 cups chicken broth
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1/2 cup canned diced tomatoes
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1/2 cup plain yogurt
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1/2 cup mayonnaise
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2 teaspoons pureed chipotle peppers in adobo sauce
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1 (16 ounce) can refried beans
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3/4 teaspoon garlic salt
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1/2 teaspoon ground black pepper
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cooking spray
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12 ounces frozen cooked shrimp without tails, thawed
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2 teaspoons minced garlic
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1 1/2 cups shredded Cheddar cheese, or to taste
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6 (10 inch) flour tortillas, warmed
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1/3 cup salsa, or to taste
Directions
1
Cook rice: Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil until tender. Add rice, garlic salt, and cumin. Cook and stir until rice is lightly toasted, about 5 minutes. Pour in broth and tomatoes; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 15 to 20 minutes.
2
While rice is cooking, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
3
Make refried beans: Stir together refried beans, garlic salt, and black pepper in a small saucepan over low heat. Cook, stirring occasionally, until heated through.
4
Cook shrimp: Heat a skillet over medium-high heat; coat with cooking spray. Stir together shrimp and garlic in a large bowl until combined. Sauté shrimp mixture in the hot skillet until heated through and lightly browned.
5
Assemble burritos: Place 1/4 cup cheese onto each warm tortilla. Lay shrimp evenly over cheese. Top each with about 1/4 cup beans and 1/4 cup rice. Drizzle with desired amount of chipotle sauce and salsa. Roll up burrito-style to serve.