Paleo Chorizo Burrito

Unleash bold, smoky flavors with this Paleo Chorizo Burrito recipe, a wholesome twist on a classic favorite. Packed with savory, spiced chorizo sausage, vibrant red bell peppers, and creamy avocado, all wrapped in nutrient-rich collard green leaves, this grain-free and dairy-free delight is perfect for those following a paleo or low-carb lifestyle. The recipe showcases clever techniques, such as blanching collard greens for pliability, while balancing heat from jalapeños with fresh lime and cilantro for a zesty finish. Ready in just 40 minutes, these burritos are an irresistible meal-prep option or a fresh, on-the-go dinner idea. Enjoy a flavorful and healthy bite with every roll!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Begin by preparing your vegetables. Finely dice the red bell pepper, yellow onion, and jalapeño. Mince the garlic cloves.

Step 2

In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and jalapeño to the skillet and sauté for another 2 minutes until fragrant.

Step 4

Stir in the diced red bell pepper and cook for an additional 3 minutes until slightly softened.

Step 5

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.

Step 6

Stir in the ground cumin, ground paprika, sea salt, and black pepper. Mix well to combine the flavors.

Step 7

Meanwhile, prepare the collard green leaves by trimming the thick stem at the base of each leaf.

Step 8

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.

Step 9

Peel and pit the avocado. Slice it thinly and set aside.

Step 10

Finely chop the fresh cilantro and quarter the lime.

Step 11

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.

Step 12

Gently fold the sides of the collard leaf over the filling, then roll it up from the bottom to encase the filling tightly.

Step 13

Serve each burrito with a lime wedge for squeezing over the top before eating. Enjoy your delicious Paleo chorizo burrito!

Nutrition Facts

Serving size	(1195.8g)

Amount per serving	% Daily Value*
Calories	2970.9

Total Fat 247.4g	0%
Saturated Fat 89.2g	0%
Polyunsaturated Fat 5.4g
Cholesterol 403.4mg	0%
Sodium 9350.9mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 27.7g	0%
Total Sugars 12.7g
Protein 128.1g	0%

Vitamin D 0IU	0%
Calcium 727.5mg	0%
Iron 15.5mg	0%
Potassium 1902.6mg	0%

*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.

Source of Calories

Fat: 74.7%

Protein: 17.2%

Carbs: 8.1%