Grilled Salmon Burritos with Chipotle Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled salmon burritos filled with rice, black beans, corn, avocado, and cheese, with a creamy chipotle sauce. This Tex-Mex-inspired dish combines fresh seafood with traditional burrito fillings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup sour cream
- 3 chipotle peppers in adobo sauce, (finely chopped)
- 1 cup cooked corn kernels. (you can use fresh, canned or frozen)
- 1 cup cooked white rice
- 1 cup canned black beans, (rinsed and drained)
- 1 tablespoon lime juice
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- salt and pepper
- olive oil
- 2 medium red onions, (sliced)
- 4 large flour tortillas
- 2 avocados, (sliced)
- 1 cup shredded Mexican cheese
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 12m
- Sodium
- 1330mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1020mg
- Calcium
- 327mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.