Description
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!
Ingredients
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- ¾ cup long-grain white rice
- ¾ teaspoon cumin
- ¾ teaspoon garlic salt
- 1 ½ cups chicken broth
- ½ cup canned diced tomatoes
- 1 (16 ounce) can refried beans
- ¾ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 12 ounces frozen cooked shrimp without tails, thawed
- 2 teaspoons minced garlic
- ½ cup plain yogurt
- ½ cup mayonnaise
- 2 teaspoons pureed chipotle peppers in adobo sauce
- 6 (10 inch) flour tortillas, warmed
- 3 cups shredded Cheddar cheese
- ⅓ cup salsa
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6