Catfish Out of Water

I started off the week I made Slow Cooker Black Beans w/ Red Ember Peppers, Blackened Cod w/ Cumin, Coriander, & Smoked Paprika and Sautéed Yukon Gold Potatoes w/ Red Ember Peppers. I tossed everything together into a Blackened Cod Salad w/ Black Beans & Potatoes. And now I have some of the leftovers to make something new with. My go-to is a Burrito w/ Blackened Cod, Black Beans, & Avocado. This is one of my favorite things to do with leftovers. Just about everything tastes great in burrito form. Although, today's fish taco-inspired ingredients do go particularly well with a tortilla and hot sauce. I topped mine today with Greek yogurt. Sour cream and avocado dip are also great options, though. And, as always, feel free to mix and match your own favorite ingredients or whatever you have in your refrigerator at the time.

Gallery

Variations of Blackened Cod Burrito

I don't often make blackened cod. It was just the best seafood for the price at the time. You can easily mix and match your own favorite seafood or what's the best deal for you. Not that it isn't delicious and I wouldn't recommend it! If I didn't live in Wisconsin and wasn't in the mood for Latin American-inspired food, it probably wouldn't have been my first thought to make a blackened cod burrito. But here we are! And you, too, can pick out the best fish for your burrito endeavor. I do use a lot more salmon and tilapia for this kind of thing.

Burrito w/ Quinoa, Salmon, & Avocado Dip

Blackened Tilapia & Avocado Salsa Burrito

Burrito w/ Black Beans, Rice, & Grilled Salmon

Burrito w/ Blackened Cod, Black Beans, & Avocado

This Blackened Cod Burrito consists of black beans w/ garlic and sautéed Yukon gold potatoes w/ red ember & orange bell peppers.

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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

• 2 lbs. black beans (~2 cups)
• 3 red ember peppers minced
• 4 cloves garlic minced
• dash cumin
• dash coriander
• dash smoked paprika
• dash salt
• dash pepper
• 6 bay leaves
• 6 c. water

Blackened Cod

• 1/2 fillet cod
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• dash olive oil

Burrito

• 1/2 fillet blackened cod
• 1/3 c. black beans
• 1/2 avocado sliced
• 1 tortilla shell
• splash water
• dollop Greek yogurt or sour cream, optional
• dollop hot sauce optional

Instructions

 

Prepare Ingredients

• This Slow Cooker Black Beans w/ Red Ember Peppers recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
• I also had Blackened Cod in the refrigerator. This takes about 15 minutes to cook on the stove, depending on the size of the filet.

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 Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream. Omit or substitute to your own taste.
• 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!