Serving size: 15
1 tbsp. olive oil
1.5 lbs. of ground turkey or chicken (cooked separately)
6 c. Diced Onions
8 garlic cloves
2 large zucchini (about 8 c.)
2 c. of cooked black beans
1.5 c. of sweet corn (froze)
1.5 c. of peas (frozen)
6 tsp. ground cumin
2.0 grams New Mexico Chill power
2 Bay leaves
3.9 tsp Sea Salt
4.0 tsp of chicken base (better than bullion)
1.5 c of Organic Tomatoes-Diced and no salt
1 seeded and devained Jalepeno
4 c. of chopped baby spinach
3c. of chopped kale
15 whole wheat (or any tortilla you want to use)
Coconut oil spray
Preheat oven on convection setting to 400 degrees.
Saute onion in olive oil on medium high in a large hot skillet. Add garlic and cook until translucent. Add zucchini and cook for 2 minute. Add next 10 ingredients and cook for another 5 minutes. Warm tortillas over medium high on a iron skillet to make them more workable. Then add kale and spinach and cook for another 5 minute. Lay a silicone baking sheet down and start filling burritos (c. of filling in each). Spay with coconut oil. Cook for 10-15 minutes and flip and spray again and cook for another 15 minute. Use parchment paper to cover middle part of burrito and cover entirely for storing.
Store in freezer.
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