Prawn Burritos

    (185)
    40 min

    Delicious burritos stuffed with prawns, rice, refried beans, tomatoes, salsa and smoky chipotle sauce. These burritos will always be welcomed. You can substitute the prawns for any other meat you prefer.


    170 people made this

    Ingredients
    Makes: 6 prawn burritos

    • 2 tablespoons vegetable oil
    • 1/2 small onion, chopped
    • 140g long grain white rice
    • 3/4 teaspoon cumin
    • 3/4 teaspoon garlic salt
    • 350ml chicken stock
    • 120g tinned chopped tomatoes
    • 1 (435g) tin refried beans
    • 3/4 teaspoon garlic salt
    • 1/2 teaspoon ground black pepper
    • 340g frozen cooked prawn without tails, thawed
    • 2 teaspoons finely chopped garlic
    • 125ml natural yoghurt
    • 125ml mayonnaise
    • 2 teaspoons pureed chipotle peppers in adobo sauce
    • 6 flour tortillas, warmed
    • 340g Cheddar cheese, grated
    • 75ml salsa

    Method
    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    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 stock and the chopped tomatoes. Bring to the 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 prawns in a bowl and stir in garlic until prawns are coated. Heat a frying pan over medium-high heat and coat with cooking oil spray. Saute prawns until heated through and lightly browned.
    4. In a small bowl, stir together the yoghurt, mayonnaise and chipotle peppers until smooth. Refrigerate until ready to use.
    5. Place about 4 tablespoons of cheese onto each warm tortilla. Then place about 1/6th of the prawns on the cheese. Top with 4 tablespoons of beans and 4 tablespoons of rice. Spread on about a tablespoon of the chipotle sauce and salsa to taste. Roll up and serve.

    Chipotle peppers

    If your local supermarket doesn't stock them, you can fine chipotle peppers in adobo sauce online.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (185)

    Reviews in English (140)

    by
    81

    really lovely dish, could be prepared with chicken or veggies for vegetarians. the one bit i didn't like was having to dirty so many pans. next time, i would just throw the refried beans in with the cooked rice and mix those together instead of using a separate pan to heat up the beans.  -  23 Mar 2005  (Review from Allrecipes US | Canada)

    by
    67

    These were good. I think the best part was the Chipolte sauce. Long version-make the original recipe. Long short recipe-buy some spanish/mexcian rice, sautee the shrimp in garlic and make the Chipolte sauce. SHORT version-Make burritoes your way but make the Chipolte sauce. I would also add more cumin if you do cook the onions.  -  11 Feb 2008  (Review from Allrecipes US | Canada)

    by
    62

    Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, fat free refried beans, and fat free yogurt in the sauce. I used brown rice, using a little more liquid and extra tomatoes, and whole wheat tortillas to make them even healthier. Even with these modifications, they were great. I used uncooked frozen shrimp that I sauteed briefly with the garlic and, as we were putting them together, we decided the salsa was overkill, and skipped it. I would make these for a Mexican themed gathering, without a doubt!  -  06 May 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections