Tomato Spinach and Bean Burrito recipe

4 servings

2 tablespoons olive oil

1 cup diced onion

3 cloves garlic, minced

2 tablespoons chili powder, or to taste

1 teaspoon ground cumin

1/4 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

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.