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.
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!