Try this Huevos Rancheros Breakfast Burrito recipe, or contribute your own.
Suggest a better descriptionBlanch collard green leaves by heating a large pot with water. When boiling add a collard green leaf. Remove after 20 seconds and rinse with cold water. Lay on paper towels to dry. Repeat with remaining leaves.
Meanwhile, heat skillet on medium high heat. Add oil. Add onions and garlic and sauté until onions are translucent. Add chipotle peppers and beans. Add cumin, salt and pepper. Move all ingredients to one side of pan. Wisk eggs in small bowl and add pinch of salt. Pour eggs into empty side of pan and scramble. When cooked combine all ingredients and put 1/4 of bean/egg mixture and 1/2 avocado into each leaf. Roll like burrito and top with cilantro. Enjoy!
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 516 | ||
Calories from Fat: 238 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 680.9mg | 23 % | |
Potassium 972.1mg | 26 % | |
Total Carbohydrate 54.1g | 16 % | |
Dietary Fiber 23.2g | 93 % | |
Sugars, other 30.8g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database 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: 516
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