Love the flavor profile of south american food? Take on this recipe using Sizzlefish salmon fillets that are already perfectly portioned out. Incorporate the fish in place of the typical meat but utilize the same authentic flavors of cumin, garlic, and onions. Great for any day dinner ideas.
- 6-8 oz. of (two 3-4 ounce fillets .
- 1 tbsp oil (olive )
- 1 clove garlic (chopped)
- 5 six or eight inch tortillas (corn tortillas work too)
- 1 1/2 to 2 cups organic black beans or pinto beans(15 oz can drained)).
- 1 cup diced tomatoes with 1/4 cup canned chopped green chilies combined (10 oz can works too)
- 1/4 cup diced onion
- 1/2 c mexican cheese. (1/2 cup for topping, optional)
- 1/2 tsp of Cumin
- 1/4 tsp chili pepper
- 1/4 to 1/3 tsp sea salt/black pepper
- salsa of choice (thin not chunky)
- cook salmon fillets so that they are cooked but not over cooked. you can 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, place in bowl, and break it apart into small pieces/chunks. add pinch of sea salt and black pepper to salmon. Set aside. If you are using canned salmon, no need to cook, just season.
- 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 thin salsa to whole pan or to each burrito. Whatever you desire. Sprinkle with more chili pepper and enjoy!
Recipe Credits: Lindsay @ Cotter Crunch