Ingredients
4
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
- •0.25 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
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 685
- Carbohydrate: 92g
- Fat: 29g
- Fiber: 20g
- Protein: 21g
- Sugar: 6g
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