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Veggie Tomato Bean Burrito

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Veggie Tomato Bean Burrito
Ingredients
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1/4 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
Instructions
1
Preheat a large skillet over medium-high heat by pouring in oil. Sear the onion and garlic for 5 minutes, stirring occasionally to prevent burning. Introduce a pinch of spice by adding chili powder and cumin, cooking for 1 minute to allow the flavors to meld. Then, add water, diced tomatoes, kidney beans, and a pinch of salt, stirring to combine. Bring the mixture to a rolling boil before lowering the heat and letting it simmer for 20 minutes, allowing the flavors to mature.
2
Next, add a handful of fresh spinach leaves and cook for an additional 5 minutes, stirring occasionally to prevent the spinach from becoming too wilted. To assemble the dish, scoop 1/4 of the bean mixture onto the center of a warm tortilla. Fold and wrap the tortilla, then garnish with sliced avocado, dollops of sour cream, and a sprinkle of salsa.