Tomato Spinach and Bean Burrito

Name: Tomato Spinach and Bean Burrito
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ripe avocado, sliced; 425 grams kidney beans, drained and rinsed; 2 Tbsps chili powder, or to taste; 4 10-inchs (10 inch) flour tortillas; 283 grams package frozen chopped spinach, thawed and drained; 3 cloves garlic, minced; 1 teaspoon ground cumin; 2 Tbsps olive oil; 237 milliliters diced onion; 4 Tbsps salsa; 4 servings salt to taste; 4 Tbsps sour cream; 946 milliliters chopped fresh tomatoes; 59 milliliters water

Need a vegetarian main course? Tomato Spinach and Bean Burrito could be an excellent recipe to try. One portion of this dish contains about 18g of protein, 23g of fat, and a total of 547 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 35 minutes. A mixture of salt, cream, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a large skillet on medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder

Kidney Beans

Garlic

Tomato

Cumin

Onion

Water

Salt

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.

Ingredients you will need

Sour Cream

Wrap

Avocado

Spinach

Salsa

Equipment

Frying Pan

Ingredients

Servings:

ripe avocado, sliced 425grams

kidney beans, drained and rinsed 2Tbsps

chili powder, or to taste 410-inchs

(10 inch) flour tortillas 283grams

package frozen chopped spinach, thawed and drained 3cloves

garlic, minced 1teaspoon

ground cumin 2Tbsps

olive oil 237milliliters

diced onion 4Tbsps

salsa 4servings

salt to taste 4Tbsps

sour cream 946milliliters

chopped fresh tomatoes 59milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.