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: Global
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

The recipe Tomato Spinach and Bean Burrito is ready in approximately 35 minutes and is definitely a great vegetarian option for lovers of Mexican food. For $2.35 per serving, you get a main course that serves 4. One serving contains 547 calories, 18g of protein, and 23g of fat. A mixture of garlic, salt, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie 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