INGREDIENTS
1
Avocado
1
Cilantro
1
Lime, wedges
1
Serrano or jalapeno peppers
1/2 cup
Tomatillo salsa, store-bought
1/4 cup
Quinoa, cooked
1
Olive oil, Extra-virgin
4
Flour tortillas, large
2 cups
Jack cheese* (see vegan option)
2 cups
Loose-packed leftover big green kale salad