Shrimp & Roasted Poblano Burrito
This shrimp & roasted poblano burrito is loaded with shrimp, poblano peppers, garlic rice, black beans and a creamy chipotle sauce.
Servings 4 Servings
Ingredients
Ingredients:
- 1 pound medium shrimp peeled and deviened
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 poblano peppers
- 1/2 medium yellow onion
- 4 burrito sized flour tortillas
- 1 15 ounce can black beans, drained
- chopped fresh cilantro for garnish
Chipotle Cream Sauce
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- salt to taste
Instructions
- Toss shrimp with salt, cumin, chili powder, garlic powder and olive oil. Cover and refrigerate for at least 20 minutes.
- Whisk together chipotle sauce ingredients. Cover and refrigerate until ready to use.
- Turn on oven broiler. Place poblano peppers on a baking sheet about 6 inches from the broiler. Broil for 5 - 6 minutes or blackened. Place in a paper bag for 10 minutes.
- Remove skins from peppers.
- Cut a slit vertically down the middle of the peppers. Carefully remove stems and seeds from peppers. Dice peppers.
- Heat a skillet over medium heat. Add in shrimp, peppers and onions. Cook until onions are softened and shrimp are cooked through about 5 minutes.
- While shrimp are cooking warm black beans.
- To assemble a burrito place garlic rice on tortilla, top with black beans and shrimp/pepper mixture. Drizzle with chipotle cream sauce and sprinkle with fresh cilantro. Repeat until you've made four burritos. Serve
Notes
Enjoy!