Warm Bean, Tomato and Spinach Wrap

    35 min

    Tomato, spinach and kidney beans are wrapped in a warm tortilla and served with salsa, soured cream and avocado.

    74 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 tablespoons chilli powder, or to taste
    • 1 teaspoon ground cumin
    • 800g (1 3/4 lb) chopped fresh tomatoes
    • 1 (400g) tin kidney beans, drained and rinsed
    • salt to taste
    • 275g (10 oz) frozen chopped spinach, thawed and drained
    • 4 flour tortillas
    • 1 ripe avocado - peeled, stone removed and sliced
    • 4 tablespoons soured cream
    • 4 tablespoons salsa

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

    1. Heat oil in a large frying pan on medium high heat. Sauté onion and garlic for 5 minutes. Stir in chilli powder and cumin, and cook 1 minute. Stir in tomato, 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. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, soured cream and salsa.

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    Reviews in English (54)


    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, soured cream, and taco sauce. TERRIFIC!!!!! Thanks for a great recipe, Lisa!  -  15 Sep 2008


    Used different ingredients. Very delicous but also very healthy. I substitued tinned black beans for kidney beans.  -  15 Sep 2008


    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!  -  15 Sep 2008