Tomato Spinach and Bean Burrito

Tomato Spinach and Bean Burrito

44

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

Ingredients

35 m {{adjustedServings}} servings 684 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1707 mg
  • 68%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

44
  1. 64 Ratings

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This is awesome! I did make a few modifications. I used black beans instead of kidney beans, added some chopped black olives, added a couple of tablespoons of corn meal as a thickener, decreas...

Very delicous but also very healthy. I substitued canned black beans for kidney beans.

The whole family loved this recipe! I substituted the black beans for kidney as suggested. It was an enjoyable and fairly simple recipe to make. Then I served the burrito mixture in a pot, and ...