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Burrito w/ Black Beans, Rice, & Grilled Salmon

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.
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Cook Time 15 minutes
Total Time 15 minutes
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!