1 cup white rice, cooked according to package directions
1 cup canned black beans, drained
1/2 cup plain yogurt
1/2 cup sour cream
2 Tblsp canned chipotle chiles in adobo, finely chopped
2 ripe Hass avocados
2-1/2 Tblsp fresh lime juice
Salt and freshly ground pepper
3 medium red onions, thickly sliced
2 Tblsp extra virgin olive oil, plus more for the grill
Six skinless salmon filets, around 6 oz each
1/4 tsp ground cumin
1/4 tsp ground coriander
Six 12-inch flour tortillas
Mix the rice and beans lightly in a medium bowl.
In a small bowl, stir together the sour cream, yogurt and chipotles.
Scoop the avocado flesh into another medium bowl. Add the lime juice and mash until smooth. Season with salt and pepper and cover with plastic wrap.
Prepare the grill or broiler.
Brush the onion slices with 2 tblsp of olive oil. Season with salt and pepper. Grill the onions over a low fire for about 20 minutes, turning once, until caramelised but not blackened.
Brush the grill or broiler pan with oil.
Season the salmon with the cumin, coriander, salt and pepper. Grill the salmon over a low fire or broil 6 to 8 inches from the element for 8 to 10 minutes, or until just cooked through.
Transfer the salmon to a plate.
Warm the tortillas on the grill or in a dry skillet for a few seconds until softened.
For each burrito, spread some of the grilled onions on a tortilla and top with a salmon filet, some of the rice mixture and avocado and 2 heaping tblsp of chipotle cream.
Fold in the bottom, sides and top of the tortilla to enclose the filling and serve.
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