Shrimp Potato Burrito With Sundried Tomato Salsa

Ingredients

• 2 1⁄4 cups chicken broth
• 1 cup Simply Potatoes Diced Potatoes with Onion
• 1 cup brown rice
• 1 (15 ounce) can black beans, drained
• 2 stalks green onions, sliced
• 1 teaspoon taco seasoning
• 1⁄2 cup sun-dried tomato, soaked in hot water
• 1⁄2 cup cilantro, springs rinsed
• 2 ounces fresh lime juice
• 1 tablespoon hot sauce
• 2 tablespoons canola oil
• 8 ounces frozen cooked baby shrimp, thawed (60-70 ct)
• 2 garlic cloves, minced
• 2 teaspoons pureed chipotle chiles in adobo
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• salt and pepper
• To assemble burritos
• 4 (10 inch) soft tortillas, warmed
• 1⁄2 cup sour cream
• 1 cup chopped fresh spinach
• 1⁄2 cup goat cheese, crumbled
• 1⁄4 cup diced red bell pepper
• 1 Hass avocado, freshly sliced
• 0.5 (15 ounce) can black beans, drained
• 1 cup salsa

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