Salmon & Baked Bean Burrito Bowl
This salmon black bean burrito bake is simple, light, rich in Omega 3’s, kid friendly, and feeds a crowd.
- 6-8 oz. of ground salmon (two 3-4 ounce fillets)
- 1 tbsp. or more of olive oil or avocado oil (divided)
- 5 medium white or yellow corn tortillas (Or gluten free/whole grain flour tortillas 8 inch)
- 1 1/2 cup regular or refried BLACK beans
- 1 cup diced tomatoes
- 1/4 cup diced onion
- 1/2 tsp. minced garlic
- 1/2 cup mozzarella or pepper jack cheese plus topping
- 1 tsp. organic taco seasoning
- Salsa to taste
- Optional spice add – 1 small chopped jalapeno
- Brown rice or Spanish rice for the bowls and an extra beans/corn combo
- Preheat oven to 350F.
- Spray a baking or casserole dish with oil. Go ahead a cook salmon fillets so that they are cooked but not over cooked. If you don’t feel comfortable using fresh salmon, just use 6 to 8 ounce of wild caught canned salmon here.
- If you are cooking fresh salmon, you can 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, 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, and 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!