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Creamy Black Bean Burrito with Tortilla Crusted Tilapia

Serves: 2
Ingredients
Preparation

INGREDIENTS

  • 1 package Sea Cuisine Tortilla Crusted Tilapia
  • 6 ounce canned Black Beans
  • 1/4 cup Cream Cheese
  • 1/4 cup Red Onion, minced
  • 1/4 cup Bell Peppers, minced
  • 1/4 cup Frozen Corn, defrosted
  • 1 teaspoon Vegetable Oil
  • 1 tablespoon Garlic, minced
  • 2 cups Romaine Lettuce, shredded thin
  • 2 each Large Flour Tortillas, 8-12"

For the Edamame Guacamole

  • 1 cup Edamame, shelled and defrosted if applicable
  • 1 each Ripe Avocado
  • 1 each Lime, juiced
  • 1 teaspoon Garlic, minced
  • 2 tablespoon Red Onion, minced
  • 2 tablespoons Cilantro, minced
  1. Cook the Sea Cuisine Tortilla Crusted Tilapia according to the package instructions.
  2. To prepare the edamame guacamole place the defrosted shelled edamame into the bowl of a food processor. Pulse on high until finely chopped to pea sized pieces. Add the lime juice and minced garlic and then scrape down the sides of the bowl. Process for an additional 30 seconds before adding the cleaned ripe avocado. Puree until mostly smooth, scaping down the sides of the bowl if necessary. To finish, fold in the minced red onion and cilantro. Season with salt and pepper to taste if desired.
  3. Meanwhile, prepare the creamy black bean filling. In a large saute pan gently cook the minced onion and bell peppers along with the vegetable oil over a medium setting for 2-3 minutes, just until translucent. Add the minced garlic and cook for 30 seconds. Next, add the canned black beans along with the cream cheese. Cook for an additional 2-3 minutes, stirring occasionally, until all of the cream cheese is melted, creating a flavorful sauce. Add the corn and stir well to finish. Allow to cool slightly.
  4. If desired, gently toast the tortillas oven an open flame or in a clean saute pan just until lightly toasted. Remove from the heat source. For each burrito build from the bottom up starting with one cup of shredded romaine lettuce, followed by approximately one cup, or half of the creamy black bean filling.
  5. Using your favorite store-bought pizza dough or signature flatbread recipe of choice, stretch the dough to approximately 1/4" thick and 8-10" wide. Lightly brush with the reserved Olive Oil and bake in the oven for 8-10 minutes, flipping the flatbread halfway through the cooking process. Remove the flatbread, sprinkle with the parmesan cheese and allow to cool slightly.
  6. Starting from one end roll a long side over the burrito filling, followed by folding each end in. Finish rolling the burrito up tight ending with the open seam resting on your work surface. Slice in half, serve alongside the edamame guacamole and enjoy.

Tortilla Tilapia