Tomato Spinach and Bean Burrito recipe

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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

Nutrition Info

684.5 calories
carbohydrate: 92.1 g
cholesterol: 6.3 mg
fat: 29.2 g
fiber: 19.6 g
protein: 20.6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 1706.6 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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.

Recipe Yield

4 servings

Recipe Note

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

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