Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
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, sour cream and salsa.
Nutrition Facts (per serving)
| 685 | Calories |
| 29g | Fat |
| 92g | Carbs |
| 21g | Protein |
