Tex Mex Salmon, Avocado and Black Bean Wraps

So let’s say it’s like 120 degrees outside and the humidity is like 94% and yes, you would be living in the Midwest, but you would also be looking to make something for dinner that did not involve your oven; or at least involved it very minimally.  And let’s say you were very clever and wanted to impress your family with your cleverness; well, then you would make them these incredibly delicious wraps.

Or let’s say you were just really clever and hungry, and then you would just make them for yourself.

So what ARE these delicious little things?  Well, what we have here are the wrap or tortilla of your choice, which is rolled around a filling of citrus-y avocado, tender chunks of salmon, black beans, cilantro, green onions, salsa and cheese, and then served with a spicy sour cream sauce for dipping.  I know, right?  So good.

And these little bundles of TexMex goodness are ever so easy to put together and look rather impressive for so little work.  But if you’re at all uneasy about cooking salmon (or just would like a new, easy, amazing way to cook it), you can follow my easy how-to here, and you won’t have to turn your oven up over 250 degrees.  In fact, I just use my toaster oven and my kitchen stays nice and cool, and this salmon comes out so moist and so wonderful, you will be amazed at how much of it never makes it into the wrap.  Here’s the recipe…

Tex Mex Salmon, Avocado and Black Bean Wraps

Serves 4

4 soft, fresh flour tortillas or wraps (about 10")
1 lb Salmon, cooked
2 avocados
2 to 3 tablespoons of lime juice
Salt and pepper
A good handful of cilantro, roughly chopped (about ¼ cup)
1 can black beans
1/3 cup tomatillo salsa (like Herdez)
2 cups of grated cheese (I use a mixture of jack, cheddar and feta)
3 green onions, chopped

Cook your salmon and let it cool. 

Mix the black beans, cilantro, green onions and salsa together.  Add the salmon chunks.  Set aside.

Mash the avocados and mix with lime juice, salt and pepper.  Spread ¼ of the mashed avocado over the surface of each wrap.  Sprinkle ¼ of the cheese over the avocado and top that with ¼ of the black bean mixture and then roll each wrap tightly.  Cut in half and serve with the spicy sour cream for dipping.

Spicy Sour Cream Dip
1 cup of sour cream
Hot sauce (like Red Devil, Frank’s or Tobasco) to taste

Mix together the sour cream and hot sauce until it’s as spicy as you like it.  Place in 4 little bowls and serve with the wraps for dipping.

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