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6 servings
Ingredients:
2 tablespoons vegetable oil1/2 cup chopped onion3/4 cup long-grain white rice3/4 teaspoon cumin3/4 teaspoon garlic salt1 1/2 cups chicken broth1/2 cup canned diced tomatoes 1 (16 ounce) can refried beans3/4 teaspoon garlic salt1/2 teaspoon ground black pepper 12 ounces frozen cooked shrimp without tails, thawed2 teaspoons minced garlic 1/2 cup plain yogurt1/2 cup mayonnaise2 teaspoons pureed chipotle peppers in adobo sauce 6 (10 inch) flour tortillas, warmed3 cups shredded Cheddar cheese1/3 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.
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