Tomato, Bean and Spinach Wrap
This is a vegetarian wrap including fresh chopped tomatoes, kidney beans and spinach. Serve with avocado, salsa and sour cream.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons chilli powder, or to taste
- 1 teaspoon ground cumin
- 800g chopped fresh tomatoes
- 420g can kidney beans, drained and rinsed
- salt to taste
- 300g frozen chopped spinach, thawed and drained
- 4 flour tortillas
- 1 ripe avocado, peeled, stone removed and sliced
- 4 tablespoons sour cream
- 4 tablespoons salsa
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- 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.
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Reviews and Ratings
Global Ratings:
(66)
Reviews in English (54)
Made it more kid friendly. I simply swapped the chilli for paprika and kidney beans for 4 bean mix. I didn't add the cummin or salsa because I didn't have any, but still tasted GREAT! - 13 Feb 2011
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
Used different ingredients. 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 customise their own burritos. I made a little extra and reheated for lunches throughout the week. I'll be making these again soon! - 29 Sep 2008