Tomato Spinach and Bean Burrito

Ingredients

• tablespoon solive oil
• cup diced onion
• clove sgarlic, minced
• tablespoon schili powder, or to taste
• teaspoon ground cumin
• 1/4 cup water
• cup schopped fresh tomatoes
• (15 ounce) can kidney beans, drained and rinsed
• salt to taste
• (10 ounce) packagefrozen chopped spinach, thawed and drained
• (10 inch) flour tortillas
• ripe avocado, slice d
• tablespoon ssour cream
• tablespoon ssalsa

Instructions

1. 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.
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, sour cream and salsa.