Salmon Burritos with Chile-Roasted Vegetables

Salmon Burritos with Chile-Roasted Vegetables
Photo by Karen Steffens


  • 1 fresh poblano chile, stemmed, seeded, and chopped
  • 2 tablespoons olive oil
  • 6 whole-wheat flour tortillas (10 in. wide), warmed
  • 2 teaspoons lime juice
  • Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges
  • 1 zucchini, halved lengthwise, then sliced 1/3 inch thick
  • 1 red onion, peeled, halved lengthwise, and cut into 1/4-inch-thick wedges
  • + 5 more ingredients
    • 1 large Garnet or Jewel sweet potato, peeled, quartered lengthwise, then sliced 1/4 inch thick
    • 1 ½ teaspoons salt
    • 4 cloves garlic, peeled and minced
    • 1 ½ teaspoons ground dried chiles
    • 1 pound boned salmon fillet (about 1 in. thick)

1. Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil. 2. Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt. 3. Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside. 4. In a medium bow...

View full recipe at My Recipes


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