Salmon Black Bean Burrito Bake
Ingredients
-
6–8
oz
skinless salmon fillets
-
1
tbsp
oil
-
1
clove
garlic (chopped)
-
5
pieces
gluten free tortillas (6 or 8 inch)
-
1 ½ to 2
cups
organic black beans (drained 15 oz can)
-
1
cup
diced canned tomatoes (drained)
-
¼
cup
canned chopped green chiles (drained)
-
¼
cup
diced onion
-
½
cup
shredded pepper jack cheese (optional for topping)
-
½
tsp
cumin
-
¼
tsp
chili pepper
-
¼
tsp
kosher salt
-
¼
tsp
black pepper
-
to taste
salsa of choice
Instructions
- Cook the salmon fillets in a skillet with oil and garlic until light pink and flaky.
- If using canned salmon, season it directly without cooking.
- Mix black beans, cheese, spices, onions, and tomatoes in a pot and heat until the cheese melts.
- Preheat the oven to 350°F and prepare a baking dish with oil.
- Warm the tortillas and pat them with butter or olive oil.
- Fill each tortilla with the bean mixture and salmon, then roll them up and place them in the baking dish.
- Layer the remaining bean and tomato mix over the tortillas and add extra cheese on top.
- Bake covered for 15 minutes, then uncovered for 10 minutes, broiling for the last minute if desired.
- Top with salsa and warm in the oven for an additional 5 minutes before serving.
Nutrition Facts (estimated)
Servings
5-6
Calories
295
Total fat
12g
Total carbohydrates
29g
Total protein
16g
Sodium
500mg
Cholesterol
0mg
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