Tomato Spinach and Bean Burrito

Tomato Spinach and Bean Burrito

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

35 m servings 684 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1707 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 44
  1. 64 Ratings

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Most helpful positive review

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, decreas...

Most helpful critical review

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?

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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, decreas...

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

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 ...

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 comin...

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. De...

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...

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).

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?

I enjoyed this-- It was a little different and certainly fiber-filled. About the only thing I changed was adding a tsp. of cilantro to the mix and I used fresh spinach. I used fat-free sour crea...

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