I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
866 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
Step 5
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.
Ingredients
½ cup plain yogurt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ½ cups chicken broth
½ cup chopped onion
½ cup mayonnaise
1 (16 ounce) can refried beans
3 cups shredded Cheddar cheese
2 teaspoons minced garlic
¾ cup long-grain white rice
⅓ cup salsa
¾ teaspoon garlic salt
6 (10 inch) flour tortillas, warmed
¾ teaspoon cumin
½ cup canned diced tomatoes
2 teaspoons pureed chipotle peppers in adobo sauce
12 ounces frozen cooked shrimp without tails, thawed
