ALASKA SALMON BURRITO

Prep Time: 15 Minutes
Cook Time: 10 Minutes

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
½ large red bell pepper, cut in thin strips
½ medium yellow onion, cut in thin strips
2 teaspoons fresh chopped garlic
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
1 teaspoon ground cumin
2 Tablespoons fresh chopped cilantro
2 to 3 Tablespoons fresh lime juice
1 can (7 oz.) salsa verde
1 can (16 oz.) fat-free refried beans, heated
1-1/2 cups shredded reduced fat Monterey Jack cheese
¾ cup low-fat sour cream
3 cups shredded lettuce
6 large flour tortillas, warmed
1 cup salsa
1 diced avocado

Drain and flake salmon. 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 warm tortilla. Roll and top with salsa and avocado.

Variation: Substitute enchilada or molé sauce for salsa verde. Add sliced jalapeno peppers, if desired.

Makes 6 Servings.

Nutrients per serving: 646 calories, 28g total fat, 9g saturated fat, 38% calories from fat, 67mg cholesterol, 36g protein, 65g carbohydrate, 10g fiber, 1730mg sodium, 544mg calcium, and 1.4g omega-3 fatty acids.