10 ounces salmon
1 tbsp. blackened seasoning
1, 10 ounce can black beans, drained
1/2 medium sweet onion, small diced
1 clove garlic, minced
3 cups kale, chopped
2 tbsp. olive oil
2 large tortillas (This is best with flour style tortillas, I use Mission Brand GF tortillas)
2 ounces shredded pepper jack cheese (optional)
In a medium frying pan, add 1/2 of the oil, the garlic, onions, and black beans and cook over medium heat. Stir occasionally to prevent anything from burning.
While the bean mixture cooks, heat the remaining oil in a larger frying pan over medium high heat. Once the oil is hot, add the salmon and cook on each side for 3 minutes. After flipping the salmon, add the kale to the bean mixture to cook for the remaining 3 minutes.
When the 3 minutes is up, remove each pan from the heat, and assemble the wraps. Take a tortilla, add some of the kale and bean mixture, then 1/2 of the salmon, and a sprinkle of cheese.
Makes 2 servings.