Catfish Out of Water

I have done it. I have created a dish that utilizes not only absolutely everything that I have in my refrigerator. Because I am nothing if not a fan of utilizing leftovers! But I have managed to make a dish that uses every single one of my kitchen appliances. Brown rice is made in the rice cooker. Grilled salmon is on the barbecue. Black beans are in the crock pot. Avocado dip is with the food processor. And enchilada sauce is made with the air fryer. This salmon burrito checks off every single "Recipes by Specialty Equipment" category!

Now, that's not exactly what I set out to do! And I'm not not entirely sure that anyone is actually going to want to recreate this concoction because it absolutely would require quite a bit of planning ahead of time and having all of the appliances that I have! But I do like to make big meals to then create new and interest things with throughout the week. And this burrito stands as a prime example my favorite way of doing that.

You can also create most of these components with a stove. Black beans can be soaked overnight and then simmered on the stovetop for a couple of hours. Brown rice can be simmered on the stove, instead of the rice cooker, in the same time frame. Salmon can just as easily be Baked without a barbecue. And the peppers for enchilada sauce can be roasted in the oven. For avocado dip and enchilada sauce you will need a food processor. But you can easily swap these out for sour cream and hot sauce. After all, one of the best things about utilizing leftovers is being able to mix and watch what you have on hand and what works for you!

Gallery

Variations of Salmon Burrito

There are a plethora of different ways to make salmon burritos. I often mix up what the filling is, ranging from rice to quinoa and lentils or even vermicelli rice noodles. Although I am obviously quite fond of making avocado dip and using it instead of sour cream. I used to just swap out Greek yogurt as a slightly healthier and more universally palatable substitute. However, I'm not sure that I'm ever going back! And I highly recommend it.

Burrito w/ Black Beans, Rice, & Grilled Salmon

This salmon burrito combines homemade black beans, ambercup squash brown rice, grilled salmon, Greek yogurt avocado dip, and red chili enchilada sauce. Although this burrito is a prime example of how to utilize all of the leftovers in your fridge! Feel free to mix and have what you have on hand or to cater to your own personal tastes and preferences.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Black Beans

• 1 lbs. black beans ~2 cups
• 6 cloves garlic minced
• 1/2 red onion minced
• 1 tsp. salt
• 2 tsp. pepper
• 2 tsp. coriander
• 2 tsp. cumin
• 1 tsp. cayenne pepper
• 1 tsp. smoked paprika
• 4 bay leaves
• 2 tbsp. olive oil
• 2 limes juiced
• 5 c. water

Brown Rice

• 1/2 c. ambercup squash
• 3 cloves garlic
• 1/4 red onion
• 3 medium tomatoes
• 2 chili peppers
• 1 lime juiced
• 2 tbsp. olive oil
• dash cumin
• dash coriander
• dash cayenne pepper
• dash salt
• dash pepper
• 1 c. brown rice
• 2 ½ c. water
• 3 bay leaves

Enchilada Sauce

• 20 red chilis
• 20 cherry tomatoes (or 2 large tomatoes)
• 4 cloves garlic
• 1/2 red onion
• 1 tsp. cumin
• dash salt
• dash pepper
• 3 c. water

Salmon

• 1 fillet salmon
• splash olive oil
• dash salt
• dash pepper
• 1 lemon sliced

Avocado Dip

• 3 avocados
• 3 red chilis
• 3 cloves garlic
• 3 limes
• 2 tbsp. tahini
• 2 tbsp. olive oil
• dash salt
• dash pepper
• 3/4 c. Greek yogurt

Burrito

• ~1/3 c. black beans
• ~1/3 c. brown rice
• 4 oz. grilled salmon
• 1 tortilla shell
• splash water
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop enchilada sauce (optional)

Instructions

 

Prepare Ingredients

• This Slow Cooker Black Beans recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight or in the morning before going to work so that it's ready when you get home. It's also a good quick and easy recipe to start ahead of time and reheat later on.
• Cook Brown Rice w/ Ambercup Squash & Red Chilis. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
• Grill Salmon. This takes about 20 minutes to barbecue over medium heat, depending on the size of the salmon. I wrapped mine in aluminum foil, although this is optional.
• I also topped this with Avocado Dip w/ Greek Yogurt & Red Chilis. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
• For the hot sauce on this, I used Enchilada Sauce w/ Red Chilis & Cherry Tomatoes. These recipes take less than an hour and require an air fryer and a large pot on the stove. You can easily substitute your own salsa or hot sauce of choice. But I am quite fond of making it from scratch!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with avocado dip and enchilada sauce. Or sour cream and hot sauce of choice.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!