Tomato Spinach and Bean Burrito

Ingredients

• 1  avocado ripe sliced
• 15 ounce kidney beans drained and rinsed canned
• 2 tablespoons chili powder to taste
• 4 10-inch flour tortillas ()
• 10 ounce pkt spinach frozen thawed drained chopped
• 3 cloves garlic minced
• 1 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 1 cup onion diced
• 4 tablespoons salsa 
• 4 servings salt to taste
• 4 tablespoons cup heavy whipping cream sour
• 4 cups tomatoes fresh chopped
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat oil in a large skillet on medium-high heat.
2. 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.
3. 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.