1. Heat oil in large skillet over medium heat. Add onion, garlic, and jalapeno and cook until softened, stirring frequently.
2. Stir in 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. Grill on hot pan, rotating every minute or so until all sides are slightly toasted.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 185 (63%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 29.4mg||9 %|
|Sodium 189mg||7 %|
|Potassium 441.9mg||12 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 13.6g|
|Protein 10.9g||16 %|
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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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