Calories: 316
Fat: 9.5 Carbs: 36.6 Protein: 18 Serving size: 15 Ingredients: 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 Directions: 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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