Shrimp Burritos

Ingredients

• vegetable oil (2 tablespoons)
• chopped onion (0.5 cup)
• long-grain white rice (0.75 cup)
• garlic salt (0.75 teaspoon)
• cumin (0.75 teaspoon)
• chicken broth (1.5 cups)
• canned diced tomatoes (0.5 cup)
• plain yogurt (0.5 cup)
• mayonnaise (0.5 cup)
• pureed chipotle peppers in adobo sauce (2 teaspoons)
• refried beans (1 (16 ounce) can)
• ground black pepper (0.5 teaspoon)
• cooking spray (0 )
• frozen cooked shrimp without tails, thawed (12 ounces)
• minced garlic (2 teaspoons)
• shredded Cheddar cheese (1.5 cups)
• flour tortillas (6 (10 inch))
• salsa (0.333 cup)

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 866
• fat: 46 g
• sats: 17 g
• carbs: 73 g
• fibre: 7 g
• protein: 39 g
• salt: 2.042 g