San Francisco Mission Burrito

4 Stars Based on 20 reviews
  • Serves 3
  • Preparation time N/A
  • Cooking time 20 mins
  • Difficulty Easy

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  • 4 x 3.5oz packs of Regal Beech Wood Hot Smoked Salmon
  • 1 tablespoon olive oil
  • 1/2 a brown onion, diced
  • 1 tablespoon cumin seeds, seeds
  • 2 teaspoons smoked paprika
  • 1 1/2 cups cooked white rice
  • 400g can black beans
  • 1 carrot, julienned
  • 1/2 a red capsicum, cored and thinly sliced
  • 8 baby cos lettuce leaves
  • 2 tomatoes, diced
  • 6 large tortillas

  • 2 ripe avocados
  • 1/2 a red capsicum, cored and diced
  • 1/4 red onion, diced
  • juice of 2 limes
  • 2 teaspoons sweet chilli sauce
  • 1/4 teaspoon Tabasco sauce
  • Large bunch of fresh cilantro, roughly chopped
  • sea salt
  • cracked pepper


Bring a large non-stick fry pan to a medium heat. Add the diced brown onion and fry until soft and translucent. Add the cumin seeds and smoked paprika and fry for a further 2 minutes. Add the cooked rice and black beans and cook for 3 minutes or until heated through. Season with salt and pepper, then remove from heat.

In a large bowl smash the avocado flesh with the back of a fork until smooth. Add remaining guacamole ingredients and season with salt and pepper.

Heat tortillas in a dry fry pan until warmed through. Top with rice and beans, chunks of Regal Hot Smoked Salmon, salad ingredients and guacamole. Serve with slices of fresh chili. 

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