Shrimp Burritos

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3/4 cup long-grain white rice
• 3/4 teaspoon cumin
• 3/4 teaspoon garlic salt
• 1 1/2 cups chicken broth
• 1/2 cup canned diced tomatoes
• 1 (16 ounce) can refried beans
• 3/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 12 ounces frozen cooked shrimp without tails, thawed
• 2 teaspoons minced garlic
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 2 teaspoons pureed chipotle peppers in adobo sauce
• 6 (10 inch) flour tortillas, warmed
• 3 cups shredded Cheddar cheese
• 1/3 cup salsa

1. 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.
2. 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.
3. 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.
4. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
5. 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.

vegetable oil, onion, longgrain white rice, cumin, garlic salt, chicken broth, tomatoes, beans, garlic salt, ground black pepper, garlic, plain yogurt, mayonnaise, peppers, flour tortillas, cheddar cheese, salsa

Taken from www.allrecipes.com/recipe/73350/shrimp-burritos/ (may not work)