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Salmon Black Bean Burrito Bake {Gluten Free}


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  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 5-6 1x
  • Diet: Gluten Free

Description

Healthy, Easy, Gluten Free, Fiber packed, and great for introducing fish into your diet! Tex Mex Salmon Black Bean Burrito Bake!


Ingredients

Units Scale
  • 68 oz. of skinless salmon fillets (two 3-4 ounce cooked fillets or canned salmon)
  • 1 tbsp oil
  • 1 clove garlic (chopped)
  • 5 six or eight inch gluten free tortillas
  • 1 1/2 to 2 cups organic black beans (15 oz can drained)).
  • 1 cup diced canned tomatoes, drained
  • 1/4 cup canned chopped green chiles, drained
  • 1/4 cup diced onion
  • 1/2 cup shredded pepper jack cheese (1/2 cup for topping, optional)
  • 1/2 tsp of cumin
  • 1/4 tsp chili pepper
  • 1/4 tsp kosher salt/black pepper, each
  • salsa of choice

Instructions

  1. Prepare the salmon fillets so that they are cooked but not over cooked. If you are using canned salmon, no need to cook, just season.
  2. Place both fillets in a skillet with 1 tbsp oil and the crushed garlic. Cook on medium high heat for 10 -12 minutes or until salmon is light pink and flakes easily. Remove from skillet and let it rest for 5 minutes. Then the cooked salmon place in bowl  and break it apart into small pieces/chunks.
  3. Add pinch of sea salt and black pepper to salmon. Set aside.
  4. Next heat the beans on stove top Then mix in 1/2 cup cheese, spices, onions , and tomatoes into your pot with beans. Cook for about 5- 10 minutes on medium until Make sure the cheese is all melted through.
  5. Preheat oven to 350. Spray a baking dish with oil. Take each tortilla and warm them in microwave then lightly pat each with butter or olive oil.
  6. Place 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.
  7. Layer the tortillas with the remaining black bean and tomato mix you have left. Then add the extra cheese on top.
  8. Bake covered for 15 minutes then uncovered for 10 minutes. Broil last minute if you want cheese crispy on top.
  9. Remove and add salsa on top then place back in the oven (while it’s cooling down) to warm for 5 minutes before serving.

Notes

Low carb tortilla option – Try out almond flour tortillas 

For quality wild caught salmon we use sizzlefish coho salmon.

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: baking
  • Method: bake
  • Cuisine: mexican-american

Nutrition

  • Serving Size: 1 burrito
  • Calories: 295
  • Sugar: 3 g
  • Sodium: 500 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 8 g
  • Protein: 16 g