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
- 6–8 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
- 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.
- 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.
- Add pinch of sea salt and black pepper to salmon. Set aside.
- 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.
- 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.
- 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.
- Layer the tortillas with the remaining 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. Broil last minute if you want cheese crispy on top.
- 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 tortillasÂ
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