Alaska Salmon Burrito

Name: Alaska Salmon Burrito | Recipes | Trident Seafoods
Yield: 6 servings
Ingredients: 1/2 large Red Bell Pepper (cut into 1/2 inch strips); 1/2 medium Yellow Onion (cut into thin strips); 2 teaspoon Fresh chopped garlic; 2 Tablespoon Olive Oil; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 2 teaspoon Chili Powder; 1 teaspoon Ground Cumin; 2 Tablespoon Fresh Cilantro, chopped; 2 or 3 Tablespoon Lime Juice; 1 Can Salsa Verde; 1 Can Rubinstein's® Pink Salmon 14.75 oz; 1 Can Refried Beans (fat-free, heated); 1-1/2 Cups Monterey Jack Cheese (shredded); 3/4 Cup low-fat Sour cream; 3 Cups Lettuce (shredded); 6 large Flour Tortillas, warmed; 1 Cup Salsa; 1 Avocado, peeled, pitted & diced

25 minutes 6 servings

Ingredients

1/2 large Red Bell Pepper (cut into 1/2 inch strips)
1/2 medium Yellow Onion (cut into thin strips)
2 teaspoon Fresh chopped garlic
2 Tablespoon Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoon Chili Powder
1 teaspoon Ground Cumin
2 Tablespoon Fresh Cilantro, chopped
2 or 3 Tablespoon Lime Juice
1 Can Salsa Verde
1 Can Rubinstein's® Pink Salmon 14.75 oz
1 Can Refried Beans (fat-free, heated)
1-1/2 Cups Monterey Jack Cheese (shredded)
3/4 Cup low-fat Sour cream
3 Cups Lettuce (shredded)
6 large Flour Tortillas, warmed
1 Cup Salsa
1 Avocado, peeled, pitted & diced

Directions

Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Rubinstein’s® or other Trident Seafoods® Alaska canned salmon, drained and chunked.
Sauté bell pepper, onion and garlic in olive oil over medium heat for 3 to 5 minutes. Add salt, pepper, chili powder, cumin, cilantro, lime juice and salsa verde; heat through. Gently stir in salmon. Heat through and reserve.
Layer beans, salmon mixture, cheese, sour cream and lettuce on a warm tortilla. Roll and top with salsa and avocado.
Cook's tip: Substitute enchilada or molé sauce for salsa verde. Add sliced jalapeño peppers, if desired.