Lunch: Northwest Coast-Style Burrito

Recipe by Vera Kaltinick Fresh roasted salmon fillet stars in this sweet and spicy burrito.

This recipe includes fertility superfoods such as:

Broccoli, Salmon

Health and fertility benefits of Northwest Coast-Style Burrito

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

Ingredients

1 package organic corn tortillas
1 c. organic broccoli florets
1 c. roasted organic sweet potato
1 1/2 c. grated organic cheese (feta or Monterey jack)
1 piece organic salmon fillet
2 c. Ancho Chili Sauce

Instructions

Preheat oven to 350 degrees.
To assemble the burritos: All your ingredients should be at room temperature. Heat each tortilla on both sides on a comal or in a large, heavy skillet. Remove from the heat and fill with broccoli, sweet potato, a sprinkling of cheese, salmon, and 2-3 tablespoons of the Ancho Chili Sauce. Roll the burrito up and place seam side down on a baking sheet. Brush with a little chili sauce and repeat for the remaining burritos.
When all the burritos have been rolled, spread some sauce over the top and sprinkle with some cheese. Bake for 15 minutes, or until warmed through.
To make Ancho Chili Sauce: Remove chilies from soaking water. Before using them, open them up and remove the seeds and the stems, reserving the soaking liquid for the sauce.
Heat the oil in a medium saucepan and add the onion and garlic; cook for 20 minutes or until very soft and starting to brown. Add the remaining ingredients plus the soaking liquid from the chilies and bring the mixture to a boil. Lower the heat and simmer for 1 hour. Allow the sauce to cool and remove the cinnamon sticks. Puree the sauce with an immersion blender or in the food processor.

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