1/2 large red bell pepper, cut in thin strips
1/2 medium yellow onion, cut in thin strips
2 teaspoons fresh chopped garlic
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 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 (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
drained and chunked
1 can (16 oz.) fat-free refried beans, heated
1-1/2 cups shredded reduced fat Monterey Jack cheese
3/4 cup low-fat sour cream
3 cups shredded lettuce
6 large flour tortillas, warmed
1 cup salsa
1 diced avocado
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.
Cook's tip: Substitute enchilada or molé sauce for salsa verde. Add sliced jalapeño peppers, if desired.