World Cuisine Recipe − Tomato Spinach and Bean Burrito

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

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

Cooking Directions

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.
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.

Nutrition Facts

• calories684.5
• carbohydrateContent92.1 g
• cholesterolContent6.3 mg
• fatContent29.2 g
• fiberContent19.6 g
• proteinContent20.6 g
• saturatedFatContent6.3 g
• sodiumContent1706.6 mg
• sugarContent5.5 g