Tacos, Burritos and Enchiladas: Shrimp Burritos

May 06, 2007 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!

—cookin'mama 

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