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.

Lisa D.

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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