Tomato Spinach and Bean Burrito

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

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 685 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.