Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Tomato Spinach and Bean Burrito

3

35 min

Tomato Spinach and Bean Burrito

Tomato Spinach and Bean Burrito Photo 1

Category

Bean Recipes

Time

35 min

Serving

4 persons

Calories

685

Rating

3.00★ (65)

Cuisine

Mexican
Author: Victoria Buriak
Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Ingredients

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

Metric Conversion

Stages of cooking

Tomato Spinach and Bean Burrito Photo 21
Tomato Spinach and Bean Burrito Photo 32
  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.
    Tomato Spinach and Bean Burrito Photo 2
  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.
    Tomato Spinach and Bean Burrito Photo 3

How did you like this article?

You may also like