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5 from 3 votes

Kid Friendly Salmon Baked Bean Burrito Bowl Recipe

Prep Time35 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: Kid Friendly Salmon Baked Bean Burrito Bowl Recipe
Servings: 4


  • 6 - 8 oz. of ground salmon two 3-4 ounce fillets
  • 1 tbsp or more of olive oil or avocado oil divided
  • 5 medium white or yellow corn tortillas or gluten free/whole grain flour tortillas 8 inch
  • 1 1/2 cup regular or refried black beans (depends on how you want to prepare them, if you want fast then amy's brand has canned organic refried black beans).
  • 1 cup diced tomatoes
  • 1/4 cup diced onion
  • 1/2 tsp minced garlic
  • 1/2 cup mozzarella or pepper jack cheese plus topping
  • 1 tsp organic taco seasoning
  • salsa to taste
  • optional spice add - 1 small chopped jalapeno
  • white rice or spanish rice for the bowls and an extra beans/corn combo


  • Preheat oven to 350F.
  • Spray a baking or casserole dish with oil. Go ahead a cook salmon fillets so that they are cooked but not over cooked. If you don't feel comfortable using fresh salmon, just use 6 to 8 ounce of wild caught canned salmon here.
  • If you are cooking fresh salmon, you can place both fillets in a skillet with 1 tbsp oil and the minced garlic. Cook on medium high heat for 10 -12 minutes or until salmon is light pink and flakes easily. Remove from skillet, place in bowl, and break it apart into small pieces/chunks. add pinch of sea salt and black pepper to salmon. Set aside or place in fridge.
  • Next, cook beans on stove top or microwave if you used canned. Then mix in, cumin, onions , and tomatoes into your pot with beans. Cook for about 8-10 minutes just to make sure the cheese is all melted and mixed in. Remove from heat.
  • Once both bean mixture and salmon is ready, prepare your tortillas. I find it easier to warm the tortillas first, then take each tortilla a lightly pat on olive oil.
  • Scoop 1/4 cup bean/tomato mix and another 1/4 cup or less of the salmon mixture into each tortilla. Roll it up and place in baking sheet. Repeat for about 5 to 6 tortillas. Layer the tortillas with any extra black bean and tomato mix you have left. Then add the extra cheese on top.
  • Bake covered for 15 minutes then uncovered for 10 minutes. You can also broil it for the last 3-5 minutes or so to get it a more golden brown cheese topping.
  • Remove and add thin salsa to whole pan or to each burrito when you serve.
  • Place each burrito in a bowl and fill the rest with cooked spanish rice and/or corn. You can even add in avocado! Sprinkle a bit of lime juice and pepper and enjoy!