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

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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