Reviewed: May 16, 2012

Loved it! Just a few changes though like using sour cream instead of yogurt, used black beans frioles instead of refried, and grilled shrimps.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: May 4, 2012

This was really good. But the chipotle sauce was very spicy! I'll use half the peppers next time. Also I made it with fat free sour cream and low fat mayo.

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Reviewer:

Beckma

Reviewed: Apr. 2, 2012

One of the best burritos I've had! I only made two small changes to the recipe. Instead of diced tomatoes I used lime/cilantro Rotel, and where it calls for garlic salt I used Adobo with pepper. The sauce definitely brings the whole thing together. Excellent!

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Reviewer:

"B"

Cooking Level: Intermediate

Home Town: Liverpool, New York, USA

Reviewed: Mar. 29, 2012

This was so good! I did make a few changes. First, I used raw shrimp and sauted them, next I only sourcream so i substitued it for the yogurt. It was still amazing. thanks for sharing.

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Reviewer:

sdhawley

Reviewed: Feb. 29, 2012

Love this recipe. The flavors are outstanding. The rice and beans taste really good with the spices that are added. I also as other reviewers suggested, used sour cream rather than mayo and yogurt for the chipotle sause. really good! I did not have enough tortillas so i decided to serve this on a plate placing the rice on bottom then beans, shrimp a layer of cheese and topped it with the chipotle sause. thanks for the recipe. Will use the rice recipe as my new rice recipe, full of flavor!!

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Reviewer:

alma

Cooking Level: Beginning

Home Town: San Jose, California, USA

Reviewed: Jan. 25, 2012

I like this recipe. I've made it several times. I especially like the rice. I usually cook the shrimp ahead of time by bringing some water to a boil then turning off the pot and then throwing the shrimp in for about 5-7 minutes and then continue to saute them in the garlic as the recipe calls for. Also- I have not made the sauce but instead usually use spicy ranch which works great! I also skip out on the salsa when I don't have it.

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Reviewer:

MrsTiki

Cooking Level: Beginning

Reviewed: Jan. 24, 2012

A nice change from the usual burritos. We had enough for two meals and the second time we had the rice and beans as side dishes which we both preferred. The burritos are very full otherwise. We also used flour tortillas the first night and preferred them with corn the second night. Thanks for sharing!

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

I made these tonight and they were a big hit with the hubby and sons! I didn't have any cumin, so I substituted 1/2 tsp. chili powder + 1/4 tsp. smoky paprika. I think it worked, because it turned out delicious! I also forgot to buy plain yogurt so I just used sour cream. Tasted perfect! These burritos are a little bit of work, but well worth the effort!!

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Reviewer:

JoJo

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 6, 2011

A bit of work (spanish rice from scratch) but oohhhh so yummy. Rave reviews from the whole family. Only problem was not enough shrimp! Next time will use a bigger bag (or eat less while cooking!) Also, be sure to get burrito sized tortillia vs "soft taco" otherwise you have well, shrimp tacos! Even the leftover rice and beans made for yummy leftovers. The sauce is yum too! A little tip since the peppers come in a can of more than two... take them and freeze them two to a snack bag. Then thaw them and use!

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6 users found this review helpful