These shrimp burritos are filled with seasoned refried beans, cumin-flavored rice, creamy chipotle sauce, cheese, salsa, and juicy, pan-seared shrimp.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
866 Calories
Recipe Instructions
Step 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.
Step 2
While rice cooks, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
Step 3
While rice cooks, 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.
Step 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.
Step 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.
Ingredients
2 tablespoons vegetable oil
1 (16 ounce) can refried beans
2 teaspoons minced garlic
cooking spray
6 (10 inch) flour tortillas, warmed
2 teaspoons pureed chipotle peppers in adobo sauce
12 ounces frozen cooked shrimp without tails, thawed
