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Shrimp-Potato Burrito With Sundried Tomato Salsa

  • 4servings
  • 32minutes
  • 856calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 532 1/32 ml chicken broth

  2. 236 1/29 ml Simply Potatoes Diced Potatoes with Onion

  3. 236 1/29 ml brown rice

  4. 425 1/54 g can black beans , drained

  5. 2 stalk green onions , sliced

  6. 4.92 ml taco seasoning

  7. 118 1/59 ml sun-dried tomato , soaked in hot water

  8. 118 1/59 ml cilantro , springs rinsed

  9. 56.69 g fresh lime juice

  10. 14.79 ml hot sauce

  11. 29 1/28 ml canola oil

  12. 226.79 g frozen cooked baby shrimp , thawed (60-70 ct)

  13. 2 garlic cloves , minced

  14. 9.85 ml pureed chipotle chiles in adobo

  15. 4.92 ml ground cumin

  16. 4.92 ml dried oregano

  17. salt and pepper

  18. 4 (40 inch) soft tortillas , warmed

  19. 118 1/59 ml sour cream

  20. 236 1/29 ml chopped fresh spinach

  21. 118 1/59 ml goat cheese, crumbled

  22. 59.14 ml diced red bell pepper

  23. 1 Hass avocado , freshly sliced

  24. 212.62 g can black beans , drained

  25. 236 1/29 ml salsa

Instructions Jump to Ingredients ↑

  1. In a saucepan over medium-high heat, bring chicken broth to a boil. Add Simple Potatoes Diced Potatoes with Onion, and cook until potatoes are semi-soft. Remove from liquid, using a slotted ladle.

  2. Add brown rice and black beans (reserving half for later) to boiling broth. Stir in white part of green onion and taco seasoning. Cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. Keep warm.

  3. In a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. Season with salt and pepper. Set salsa aside. (Can be made ahead and refridgerated.).

  4. Heat oil in a skillet over medium heat. Add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. Mix in garlic and spices. Cook for 30 seconds and season.

  5. Spread sour cream on each warm and pliable tortilla. Top with ingredients in the order listed. Roll up, and cut in half on the bias. Serve with rice and beans garnished with sliced green onions.

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