Tomato, Bean and Spinach Wrap

    35 minutes

    This is a vegetarian wrap including fresh chopped tomatoes, kidney beans and spinach. Serve with avocado, salsa and sour cream.

    75 people made this

    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

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. Stir in spinach and cook 5 minutes more.
    3. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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