Paleo Chorizo Burrito
Elevate your burrito game with this flavorful and nourishing Paleo Chorizo Burrito recipe—a perfect fusion of bold spices and wholesome ingredients! This grain-free delight features savory chorizo sausage, sautéed with aromatic garlic, onions, and bell peppers for a tantalizing filling infused with smoky cumin and paprika. Instead of a traditional tortilla, tender collard green leaves provide a nutrient-rich, low-carb wrap, blanched to perfection for a pliable yet sturdy base. Creamy avocado, fresh cilantro, and a bright squeeze of lime complete the dish, creating a vibrant and satisfying meal that's Paleo-friendly, gluten-free, and perfect for lunch or dinner. Quick to prepare in just 40 minutes, this versatile recipe will delight anyone looking for a healthy twist on a classic comfort food, packed with flavor and texture!
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Recipe Information
Ingredients
- 1 pound chorizo sausage
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 garlic cloves
- 1 small jalapeño
- 1 medium avocado
- 1 lime
- 0.5 cup fresh cilantro
- 8 large collard green leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing your vegetables. Finely dice the red bell pepper, yellow onion, and jalapeño. Mince the garlic cloves.
In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and jalapeño to the skillet and sauté for another 2 minutes until fragrant.
Stir in the diced red bell pepper and cook for an additional 3 minutes until slightly softened.
Add the chorizo sausage to the skillet, breaking it up with a spatula as it cooks. Cook until browned and cooked through, about 8-10 minutes.
Stir in the ground cumin, ground paprika, sea salt, and black pepper. Mix well to combine the flavors.
Meanwhile, prepare the collard green leaves by trimming the thick stem at the base of each leaf.
Bring a large pot of water to boil. Working in batches, blanch each collard green leaf for about 30 seconds to soften. Remove from the water and pat dry with paper towels.
Peel and pit the avocado. Slice it thinly and set aside.
Finely chop the fresh cilantro and quarter the lime.
Assemble the burritos by laying a blanched collard green leaf on a flat surface. Place a portion of the chorizo mixture in the center, top with avocado slices, and sprinkle with chopped cilantro.
Gently fold the sides of the collard leaf over the filling, then roll it up from the bottom to encase the filling tightly.
Serve each burrito with a lime wedge for squeezing over the top before eating. Enjoy your delicious Paleo chorizo burrito!
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 9351 mg | 407% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 12.7 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
