Tomato Spinach and Bean Burrito |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla. Ingredients:
2 tablespoons olive oil |
1 cup diced onion |
3 cloves garlic, minced |
2 tablespoons chili powder, or to taste |
1 teaspoon ground cumin |
1/4 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 |
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.
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