If you are a fan of the flavor of chipotle and you like shrimp, this burrito is for you. If you enjoy your food super spicy, add in some fresh jalapeño peppers when assembling the burrito. 

 

The avocado crema is not only fabulous in and on top of the burrito but having some on the side to dip your chips in is super tasty. Make a double batch, and you then you have plenty for dipping!

Yield 4 servings

 

30  51-60 per pound size shrimp, shells and tails removed 

4 chipotle peppers in adobo sauce

1 Tbsp adobo sauce

1 clove garlic

1 Tbsp honey

3 Tbsp olive oil + 1 Tbsp for sautéing

½ tsp cinnamon

 

2 avocados, halved and pits and skin removed

½ cup sour cream

1 cup green chili enchilada sauce

1 pinch salt 

 

1 - 15 oz can of black beans, rinsed and heated through

Jalapeño, chopped (optional)

4 flour or gluten-free tortillas, warmed

 

Blend chipotle peppers, adobo sauce, garlic, honey, 2 Tbsp of olive oil, and cinnamon in a food processor until smooth. Place shrimp in a gallon plastic zip-top bag with the chipotle mixture and marinate in the refrigerator for 1-2 hours.


Place avocado halves, sour cream, enchilada sauce, and salt in the food processor and blend to combine. Refrigerate until ready to assemble the burritos.


Cook rice according to package directions. Fluff rice with a fork and add the juice of one lime and cilantro leaves. Keep the lid on so the rice stays warm.


Bring a large skillet to medium-high heat and add the remaining 1 Tbsp of olive oil. Once the oil is hot, add shrimp, taking care not to overcrowd the pan. Cook for 1 minute and then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked through.


To assemble the burritos, warm the tortillas. Place ¾ cup rice on a tortilla, add 6 shrimp, add ¼ cup black beans, jalapeño, and top with avocado crema. Roll into a burrito and top with additional avocado crema to your liking. Continue assembling with the remaining 3 tortillas.

 

Just Salt It, and enjoy!