Heat oil in a large frying pan on medium high heat. Gently fry onion and garlic for 5 minutes, or until soft and translucent. Stir in chilli powder and cumin, and cook 1 minute. Stir in tomatoes, kidney beans and salt. Bring to the boil, then reduce heat and simmer for 20 minutes.
Stir in spinach and cook 5 minutes more.
Warm tortillas according to packet instructions. Spoon 1/4 of the bean mixture into the middle of each tortilla, fold in one end and wrap. To serve, garnish with avocado, sour cream and salsa.
This is brilliant! Totally easy and quick and VEGO! Great for reducing the amount of meat we eat as a family, which helps with the food budget and they love it! - 13 Feb 2011
Made it more kid friendly.
This is great! 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 chilli 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 sauce. TERRIFIC!!!!! Thanks for a great recipe, Lisa! - 29 Sep 2008