Healthy Burrito Recipe

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.