Tomato Spinach and Bean Burrito


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

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
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

  • 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


  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 (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
Vitamin C 48mg 238%
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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