Tomato Spinach and Bean Burrito

Tomato Spinach and Bean Burrito

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Active Time
10 mins
Total Time
35 mins
Yield
4 servings

Tags

appetizers avocado beansandlegumes beginner brothwatersubstitutions chili dinner eggfree ethnic fruits garlic greens herbs highfiber kidchefs maindishes mexican mexicancategory mexicaninspired oliveoil onion salsa salt sourcream spicetotaste spicesandseasonings summer superfoods tomato tortilla vegetables vegetarian water

How to Make It

1. Step
Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Step
Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder, or to taste
  • 1 teaspoon ground cumin
  • ¼ cup water
  • 4 cups chopped fresh tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • salt to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 4 (10 inch) flour tortillas
  • 1 ripe avocado, sliced
  • 4 tablespoons sour cream
  • 4 tablespoons salsa

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