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Posts: 330
Registered:
February 2004
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Tomato Spinach and Bean Burrito
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Thu, 20 May 2004 17:16
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2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1/4 c water
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
4 tablespoons sour cream
4 tablespoons salsa
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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.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat in microwave or oven until hot and garnish with avocado, sour cream and salsa.
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[Updated on: Sun, 06 June 2004 19:37]
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Posts: 213
Registered:
February 2004
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 Re: Tomato Spinach and Bean Burrito
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Wed, 09 June 2004 21:03
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These would be better with less spinach and more beans (another type) and maybe some low-fat/fat-free cheese. Definitely add the sour cream and salsa on top for more flavor, too.
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) 1 Vote(s)
