Tomato Spinach and Bean Burrito Recipe - Allrecipes.com
Tomato Spinach and Bean Burrito Recipe
  • READY IN 35 mins

Tomato Spinach and Bean Burrito

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2004

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!

 
Most Helpful Critical Review
Aug 27, 2003

I didn't make the recipe because it has so much fat and calories. It sounds delicious. I will try it but I will cut out the fat. Any suggestions for a lighter version?

 

64 Ratings

Aug 27, 2003

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

 
Aug 27, 2003

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!

 
Aug 27, 2003

I am giving 4 stars as an assumption for how I will feel about it when I make it. I am mainly replying to the poster who asked about reducing fat and calories on this. Most of the fat is coming from the nutritional calculator splitting one ripe avocao into 4 servings, plus the 4 T sour cream and the 2 T oil. I always use ff sour cream, and I hate avocado, so cutting the oil back makes this almost fat free for me (assmuing you use fat free tortillas). Since there's about 28 grams of fat by the nutritional calculator(that contribute 250+ calories), taking out the avocado and using FF sc and cutting back the oil helps tremendously in making this a good light entree.

 
Aug 27, 2003

5 stars, 5 stars, 5 stars!!! This has to be one of my husband's and my favorite recipes from this website!! We omitted the avocado and added a bit of cheese and sour cream to the burritos. Delicious!!!!

 
Aug 27, 2003

This is a great weekday, family friendly recipe...not "award-winning" but quick and simple to make...perfect for last-minute b/c no meat to defrost, yet still enought protein. Everyone loved it...added grated cheese and cilantro...served with rice. Mom's Happy!!

 
Aug 27, 2003

This was really good. I sprinkled the tortillas with cilantro leaves before filling and then added cheddar cheese on top before rolling up (although this adds more calories).

 

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Nutrition

  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 92.1 g
  • 30%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 19.6 g
  • 78%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 1707 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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