This is a great burrito recipe for the winter, when fresh tomatoes aren't in season, because it calls for canned tomatoes. Swap in guacamole for the avocado slices if you wish.
1. Heat oil in large skillet over medium heat. Add onion, garlic, and jalapeno and cook until softened, stirring frequently.
2. Stir in chicken, beans, quinoa (or rice), tomatoes, kale and cilantro.
3. Spoon about 3/4 cup of filling in the center of each tortilla. Sprinkle with 1/4 cup shredded cheese. Top with avocado slices. Roll tortilla around filling and serve.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 208 (71%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 47.5mg||15 %|
|Sodium 206.8mg||7 %|
|Potassium 493.4mg||13 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 3.1g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 294
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