Tomato Spinach and Bean Burrito

3.9

(65)

45 Reviews

2 Photos

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Submitted by Lisa D

Updated on August 4, 2022

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

685	Calories
29g	Fat
92g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 685
% Daily Value *
Total Fat 29g	37%
Saturated Fat 6g	32%
Cholesterol 6mg	2%
Sodium 1707mg	74%
Total Carbohydrate 92g	33%
Dietary Fiber 20g	70%
Total Sugars 6g
Protein 21g	41%
Vitamin C 48mg	53%
Calcium 319mg	25%
Iron 9mg	47%
Potassium 1272mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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