TOMATO SPINACH AND BEAN BURRITO

Tomato Spinach and Bean Burrito image

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

Provided by Lisa D.

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 14

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 1706.6 mg, Sugar 5.5 g