Shrimp would also work well in this burrito, which comes together quickly thanks to the use of pre-roasted vegetables. Brussels sprouts lend a little crunch, but if you’re scaling up this recipe to serve a crowd, feel free to use cabbage instead.
We found the sprouted-wheat tortillas at Whole Foods Market.
This is one of three related recipes that use a base of Smoky Roasted Vegetables, which can be made in advance.
- One 6-ounce skin-on salmon fillet
- Freshly squeezed juice of 1 lime (1 tablespoon)
- 1/2 to 1 teaspoon ancho chili powder or (hot) smoked Spanish paprika
- Kosher or sea salt
- 1/4 cup homemade or no-salt-added canned black beans, drained
- 1/2 cup Smoky Roasted Vegetables (see related recipe)
- 1 large (10-inch) whole-wheat flour tortilla, such as Alvarado St. Bakery brand sprouted-wheat tortillas
- Flesh from 1/2 avocado, cut into 1/2-inch cubes
- 2 small Brussels sprouts, cored and shredded
- Leaves from 5 or 6 cilantro sprigs, chopped
- 2 tablespoons store-bought salsa verde, such as Whole Foods brand
- 2 tablespoons low-fat sour cream
Preheat the oven to 425 degrees. Have a small baking sheet or piece of aluminum foil at hand.
Sprinkle the salmon with the lime juice, the ancho chili powder or smoked Spanish paprika, and the salt to taste. Place it skin side down on the baking sheet or foil. Roast until the salmon is opaque but still moist in the center, about 7 to 10 minutes. Let it cool slightly while you prepare the filling
Combine the black beans (rinse them first if canned) and vegetables in a microwave-safe bowl. Microwave on HIGH for about 1 minute or until hot. Wrap the tortilla in a kitchen towel and microwave it on HIGH for about 30 seconds or until soft.
With the tortilla on the plate, spoon the vegetables and black beans onto the bottom third of the tortilla, then use a fork to flake pieces of the salmon on top, discarding the skin. Add the avocado, Brussels sprouts and cilantro, and spoon dollops of the salsa verde and sour cream on top.
Fold the sides of the tortilla over toward the middle, then roll it tightly from bottom to top, and eat.
Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).
Tested by Joe Yonan.
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