Salmon Black Bean Enchilada Bake
Ingredients
The filling
-
6-8
oz
grounded salmon
-
3-4
medium
corn tortillas
-
1 ½
cup
black beans
-
1
cup
diced tomatoes
-
¼
cup
diced onion
-
½
cup
mozzarella or pepper jack cheese
-
2-3
teaspoon
cumin
-
1-2
tablespoon
cream cheese (optional)
-
to taste
salsa
-
1
small
chopped jalapeno or small jar of green chilies (optional)
-
to taste
pre-cooked white rice or Spanish rice (optional)
The cooking essentials
-
as needed
oil for baking dish
-
as needed
butter or olive oil for tortillas
Instructions
- Preheat the oven to 350°F.
- Spray a baking dish with oil.
- Lightly pat each corn tortilla with butter or olive oil.
- Cook the salmon fillets until done, then chop or grind them.
- Cook the black beans on the stovetop or microwave if using canned.
- Mix cream cheese, cumin, onions, and tomatoes into the beans until the cheese melts.
- Combine the black bean mixture with the salmon in a bowl.
- Fill each tortilla with the mixture and roll tightly, or layer them like a lasagna in the baking dish.
- Top the tortillas with more tomatoes and salsa, then sprinkle cheese on top.
- Bake for 15-20 minutes until the cheese is melted, or broil for an additional 3-5 minutes for a golden top.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
400mg
Cholesterol
50mg
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