Blackened Salmon Burritos

This summer I am on a quest to make our meals as simple as possible. If I don't have to use the oven, great. If I only have to use one pan and a few additional serving bowls, even better! These were delicious, fresh, and flavorful. It will definitely be a year-round staple in our house.

Blackened Salmon Burritos

Ingredients:

Avocado

1/4 a head of cabbage

Mexican Creme

Queso Fresco

Olive Oil

Black Beans, one can

Frozen Corn, half a bag

Red Bell Pepper

Uncooked flour tortillas

Tony Cachere's Creole Seasoning

Paprika

Salmon, 1 pound

1. Cook tortillas and store in tortilla warmer. For my family of four I usually cook six tortillas. 
2. Combine: 1T olive oil, a can of drained and rinsed beans (I used black beans), and half a bag of frozen corn, and chopped red bell pepper into a cast iron skillet and sauté for a few minutes until peppers  begin to soften. Transfer to a serving dish.
3. Mix 2 tsps Tony Cachere's Creole Seasoning with 1 tsp paprika and rub into the salmon on the side without skin. Using a little olive oil, place salmon in the cast iron skillet with the skin facing upward and cook on medium heat for five minutes. Next flip the salmon and cook for another five minutes (or until the salmon begins to flake) with the skin down. At this point the salmon will slide easily off of the skin. 
4. Shred cabbage, slice avocado, and grate the Queso Fresco.
5. Assemble using all of the ingredients and enjoy!