Tomato Spinach and Bean Burrito

Tomato Spinach and Bean Burrito

44 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Lisa D.
Recipe by  Lisa D.

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (44)

Rate This Recipe
TARMAQ
26

TARMAQ

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

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

LINDSAY8585
12

LINDSAY8585

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!

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 92.1 g
  • 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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