Shrimp Burritos

Ingredients

  • 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

Directions

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.

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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 onto 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.