Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 cup (diced)
- garlic: 3 clove (minced)
- chili powder: 2 Tbsp (to taste)
- ground cumin: 1 tsp
- water: 0.25 cup
- fresh tomatoes: 4 cups (chopped)
- kidney beans: 1 can (15 ounce can, drained and rinsed)
- salt: (to taste)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- flour tortillas: 4 piece (10 inch)
- ripe avocado: 1 piece (sliced)
- sour cream: 4 Tbsp
- salsa: 4 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
