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Tomato Spinach and Bean Burrito

Tomato Spinach and Bean Burrito

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Lisa D.

Lisa D.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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.
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Reviews

TARMAQ
26

TARMAQ

1/2/2004

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, decreased the chili powder by about a third to make it more kid friendly, and served it in some of those specialty tomato basil burritos, with some cheddar, sour cream, and taco bell mild taco sauce. TERRIFIC!!!!! Thanks for a great recipe, Lisa!

CHRISTY LEE
16

CHRISTY LEE

8/27/2003

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

LINDSAY8585
12

LINDSAY8585

8/27/2003

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 put out all the toppings so people could customize their own burritos. I made a little extra and reheated for lunches throughout the week. I'll be making these again soon!

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