Ingredients
- 1/2 1/2 large red bell pepper, cut in thin strips
- 1/2 1/2 medium yellow onion, cut in thin strips
- 2 teaspoons 2 teaspoons fresh chopped garlic
- 2 Tablespoons 2 Tablespoons olive oil
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon pepper
- 2 teaspoons 2 teaspoons chili powder
- 1 teaspoon 1 teaspoon ground cumin
- 2 Tablespoons 2 Tablespoons fresh chopped cilantro
- 2 2 to 3 Tablespoons fresh lime juice
- 1 can 1 can (7 oz.) salsa verde
- 1 can 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 1 can (16 oz.) fat-free refried beans, heated
- 1-1/2 cups 1-1/2 cups shredded reduced fat Monterey Jack cheese
- 3/4 cup 3/4 cup low-fat sour cream
- 3 cups 3 cups shredded lettuce
- 6 6 large flour tortillas, warmed
- 1 cup 1 cup salsa
- 1 1 diced avocado
Servings:
Units:
Instructions
- Saut 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 ormol sauce for salsa verde. Add sliced jalapeo peppers, if desired.
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