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So how about a little Mexican with our Sunday??

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

Sounds pretty good, right?!? But then again, when the heck does Mexican not sound good??

Let’s be real, for me anyway, Mexican always sounds good.

And since we are being straight with each other, I have to tell you that I have been kind of holding out on you. Do you remember back towards the end of May when I went to Cali? Yeah, well even though my brother tagged along, it was really a work trip. Well if you want to call sampling amazing Mexican food work.

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

Confusing you?? Sorry.

Well, I recently signed on with Old El Paso to create some fun new recipes. I went to San Diego to meet with the Old El Paso team – YESS! This means some seriously awesome Mexican food at least once a month (knowing me, probably more) will be coming your way.

BUT, let me just tell you a little bit about this trip, and by that, I really just mean the food…cause, you know that’s the best part. These ladies set up an incredible Mexican food tour of San Diego. You guys, we literally spent a good five hours hopping from one authentic Mexican restaurant to another. I was told to pace myself, but I mean, homemade tamales??? Carnitas?? Carne Asada Fries?!?!

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

Yeah, right. Pace myself, ppsh.

Anyway, the food was incredible and I came home with so much inspiration for new Mexican recipes, like this simple chipotle enchilada shrimp with rice and beans, so good!

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

I love seafood, but I honestly don’t make it very often because only my dad and I will eat it. In San Diego though, I was served so much incredible seafood, it was amazing, and I swore that I would start cooking up more…enter this enchilada shrimp.

I wanted to keep the recipe so simple, but still make sure it was bursting with the flavors I had experienced in San Diego. I also wanted some rice to soak up all that awesome sauce, I mean you knew I couldn’t do a Mexican meal without a little rice.

Oh and tortillas. Carbs. Got to love them.

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

So here’s the deal, this whole meal takes around 30 minutes to make, uses one skillet and one pot for the rice. Since you probably already have the ingredients on hand, I’m thinking, maybe a festive Sunday night dinner??

We should totally do this…

Oh, oh – I almost forgot to give you a goat update.

The goats are doing awesome, they are still the kindest, most sweetest little goats around. Little miss Asher finally decided on names, so… introducing Layla and Mara. You see Asher loves cats, all cats, small, medium and large. She has a Disney Nature movie called African Cats and two of the movies stars are a mother lion named Layla, and her daughter Mara. Don’t ask me why Asher thinks these goats even slightly resemble lions, but she couldn’t be swayed, so the slightly larger goat is Layla and the smaller one is Mara. I think I am even more in love with them each day. I swear, they are like little pets, they love people. It’s so fun!

If anyone reading this is from the Boulder/Longmont area or is looking for a great day trip, you really need to go visit Frog Belly Farm where my parents bought the goats. Apparently they do tours and Heather, who runs the farm, is as nice as they come. She was so helpful and knowledgable. The farm not only has many many goats, but cows, pigs, chickens AND FRUIT! So you can spend a great day visiting the farm AND take home some fresh eggs and cow or goat milk too (peaches, pears, plums and apples come August and September!).

More pictures to come…just need to find a non-recipe day to post them…which could be hard since I am having way too much fun with all this summer produce. Lovin it.

Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

Chipotle Enchilada Shrimp with Rice and Beans

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 634 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the black beans, corn, cilantro and butter, toss well. Season with a pinch of salt.
  • While the rice is cooking, heat a large skillet over medium high heat. Add the olive oil and once hot, add the shrimp and chipotle chili powder. Toss quickly to coat the shrimp in the chili powder and cook 1-2 minutes or until the shrimp is lightly seared.
  • Add the enchilada sauce and continue cooking for 5-10 minutes or until the sauce thickens slightly. There should be a good amount of sauce still in the pan.
  • To serve, divide the rice among plates or bowls. Top with shrimp and any sauce from the pan. Add some cotija cheese and a sprinkle of fresh cilantro. Serve with warm tortillas. Enjoy!


* If your family does not like shrimp, this works equally well with chicken or beef. * For a healthier option, use brown rice or quinoa.
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Chipotle Enchilada Shrimp with Rice and Beans | @hbharvest

Last up, since we are going all-out Mexican today, let’s just make it a Sunday a Fiesta?? Yeah – margaritas, spicy shrimp, rice and beans. Sunday perfection.

**This post is sponsored by Old El Paso. Thanks for supporting the brand that allow me to create new content daily for Half Baked Harvest!

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  1. I see green chilies and tomatoes in the picture but not in the recipe. I will just add the tomatoes but did you add green chilies?

    1. HI Erin! thank you SO much for catching that. Yes I did add green chiles. it is 1 (4 ounce) can. Add it with the tomatoes. SO sorry about that!

  2. I can never get too much shrimp. What a gorgeous meal. And San Diego…so much awesome food and sunshine!

  3. This looks great – I’ve been nonstop shrimp eating since the weather finally got nice! Need more – going today LOL.

    Congrats on your new gig – and looking forward to the recipes

    Also goat pictures please – cause seriously – goats

  4. Love dishes with bold flavors and this looks like one of those dishes! I’ve also been on a spice kick recently, so I have no doubt I’d love this.

  5. I’m obsessed with anything Chipotle and I love all the colors here! Bring on the Mexican food, we are ready for it ;).

  6. You just can’t beat Southern California for awesome Mexican eats, I’m so soiled living here and congrats with OEP 🙂

  7. congrats on signing with el paso! and i love how tasty shrimp is when flavored with corn and lime and cilantro (:

  8. IF you were in San Diego and truly ate Mexican food, then I’m sure you went to Old Town Mexican Cafe, THE best Mexican food in San Diego bar none. I grew up in San Diego and miss that place..

    How much sodium is in that Enchilada Sauce?

  9. I had Mexican dishes for lunch and dinner yesterday but I’m pinning this to make with chicken.
    I would love to see the goats.

  10. Looks delicious. I used to love buying Old El Paso products but honestly had to stop doing so as the majority are not fit for vegetarians or pescetarians. The enchilada sauce lists “natural flavor” as an ingredient and this could be derived from animal by-products unfortunately. Since it is below a particular percentage, the companies do not have to say where it is derived from. The sauce does not have a “K” kosher label so I am thinking it might be pork. If they were to remove this unnecessary ingredient pehaps I would go back to buying from them! Maybe you can share my message with them