Open Faced Kale Tortilla
Kale can be added to breakfast or lunch.
Ingredients
- 3/4 cup kale
- 1/4 cup garbanzo beans
- 2 oz parmesan cheese
- 1 tortilla
- 1 tbs. coconut oil
- 1/4 cup shredded carrots
- lemon pepper to taste
- 1 tsp. olive oil
Makes 1 serving
Directions
- In a frying pan, add 1 tbs. coconut oil, kale, garbanzo beans, shredded carrots, parmesan cheese and lemon pepper. Cook on medium heat until kale is crunchy in texture.
- In a separate frying pan, fry tortilla in olive oil.
- Add toppings to cooked tortilla and serve.
Nutrition facts
Per Serving
- calories: 123
- cholesterol: 10mg
- dietary fiber: 2.9g
- potassium: 204mg
- protein: 7.7g
- saturated fat: 3.1g
- sodium: 147mg
- sugars: 1.7g
- total carbohydrates: 12.8g
- total fat: 5.1g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

Community Poll
Did you know that diabetes is a risk factor for developing chronic kidney disease?
Join the conversation