Tex-Mex Fish Burritos Recipe
Burritos can be baked or deep fried, or covered with sauce. The method used in this recipe, baking, has the fewest calories, and is delicious for lunch.
SERVES ► 8–10
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (15-ounce) can refried beans
- 1 (4-ounce) can green chiles, drained
- 48 frozen fish fingers
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 green bell pepper, thinly sliced
- 1 cup Quick and Easy Salsa
- 1½ cups shredded Monterey Jack cheese
- 8 (12-inch) flour tortillas
Preheat oven to 400°F.
In large saucepan, heat olive oil over medium heat. Add onion; cook and stir until crisp-tender, about 4 minutes.
Stir in refried beans.
Drain chiles and chop; add to bean mixture and bring to a simmer. Lower heat and let cook while you prepare the fish.
Place fish fingers on cookie sheet and sprinkle with chili powder and cumin. Arrange in single layer. Bake according to package directions.
Prepare bell pepper and cheese. When fish is done, remove from oven.
Make wraps by spreading bean mixture on tortillas, then topping each with six fish fingers, green pepper slices, salsa, and cheese. Wrap up, folding in ends, and place, seam side down, on cookie sheet.
Bake for 15–25 minutes or until tortillas start to brown and cheese is melted.
Cut each in half and serve immediately.
Fish fingers are usually sold in very large packages, about 3–5 pounds. Store the package in the coldest part of your freezer, and be sure to reseal the package carefully after you remove some food. And be sure to abide carefully by the use-by dates on the package. Shop around for the best deal; these products often go on sale.