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 caloriescarbohydrate: 92.1 gcholesterol: 6.3 mgfat: 29.2 gfiber: 19.6 gprotein: 20.6 gsaturatedFat: 6.3 gservingSize: -sodium: 1706.6 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Tomato Spinach and Bean Burrito
Directions
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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.