Salmon And Roasted Vegetable Burrito

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Washington Post


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One 6-ounce skin-on salmon fillet

Freshly squeezed juice of 1 lime (1 tablespoon)

1/2 to 1 teaspoon ancho chili powder or (hot) smoked Spanish paprika

Kosher or sea salt

1/4 cup homemade or no-salt-added canned black beans, drained

1/2 cup Smoky Roasted Vegetables (see related recipe)

1 large (10-inch) whole-wheat flour tortilla, such as Alvarado St. Bakery brand sprouted-wheat tortillas

Flesh from 1/2 avocado, cut into 1/2-inch cubes

2 small Brussels sprouts, cored and shredded

Leaves from 5 or 6 cilantro sprigs, chopped

2 tablespoons store-bought salsa verde, such as Whole Foods brand

2 tablespoons low-fat sour cream

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