Warm Tomato, Spinach and Kidney Bean Wrap

    Warm Tomato, Spinach and Kidney Bean Wrap


    74 people made this

    About this recipe: Tomato, spinach and kidney beans are wrapped in a warm tortilla and served with avocado, salsa and sour cream.

    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
    • 4 large tomatoes, chopped
    • 420g can kidney beans, drained and rinsed
    • salt to taste
    • 300g chopped spinach leaves
    • 4 flour tortillas
    • 1 ripe avocado, peeled, seeded and sliced
    • 4 tablespoons sour cream
    • 4 tablespoons salsa

    Prep: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.

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