|15 min||40 min||5|
|2 fillet (100g)||Atlantic salmon, wild|
|1 tbsp||Olive oil|
|5 medium tortilla(s)||Tortilla, corn|
|1 1/2 cup||Black beans, canned (rinsed and drained, or use refried beans)|
|1 cup chopped||Tomato|
|1/4 cup||White onion|
|1/2 cup shredded||Mozzarella cheese (or pepper jack cheese )|
|1 tsp||Taco seasoning mix, McCormick|
|1/2 medium pepper(s)||Jalapeno pepper (chopped, optional)|
Preheat oven to 350°F.
Spray a baking or casserole dish with oil. Go ahead a cook salmon fillets so that they are cooked but not over cooked.
Place both fillets in a skillet with 1 tbsp oil and the minced garlic. Cook on medium high heat for 10 -12 minutes or until salmon is light pink and flakes easily. Remove from skillet, place in bowl, and break it apart into small pieces/chunks. add pinch of sea salt and black pepper to salmon. Set aside or place in fridge.
Next, cook beans on stove top or microwave if you used canned. Then mix in, cumin, onions, cheese, and tomatoes into your pot with beans. Cook for about 8-10 minutes just to make sure the cheese is all melted and mixed in. Remove from heat.
Once both bean mixture and salmon is ready, prepare your tortillas. I find it easier to warm the tortillas first, then take each tortilla a lightly pat on olive oil.
Scoop 1/4 cup bean/tomato mix and another 1/4 cup or less of the salmon mixture into each tortilla. Roll it up and place in baking sheet. Repeat for about 5 to 6 tortillas. Layer the tortillas with any extra black bean and tomato mix you have left. Then add the extra cheese on top.
Bake covered for 15 minutes then uncovered for 10 minutes. You can also broil it for the last 3-5 minutes or so to get it a more golden brown cheese topping.
Remove and add thin salsa to whole pan or to each burrito when you serve.
Place each burrito in a bowl and fill the rest with cooked Spanish rice and/or corn. You can even add in avocado! Sprinkle a bit of lime juice and pepper and enjoy!