Tomato Spinach and 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
• 0.25 cups water
• 4 cups chopped fresh tomatoes
• 1 can kidney beans , 15 ounce
• salt to taste
• 1 package frozen chopped spinach , 10 ounce
• 4 flours tortillas , 10 inch
• 1 ripe avocado , sliced
• 4 tablespoons sour cream
• 4 tablespoons salsa

Instructions

1. 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. 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.