Tomato Spinach And Bean Burrito Recipes

TOMATO SPINACH AND BEAN BURRITO

Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Lisa D.

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

Steps:

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 : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

BEANS, TOMATOES, AND SPINACH

Beans, Tomatoes, and Spinach image

Yeah, it's a boring title, I know. I'm just too lazy to come up with something exciting, haha! This is something I just made after kind of combining a few other recipes I found while trying to find a way to use up some fresh spinach I had. It could definitely still use some work, but I just wanted to post the basics. If you have any ideas, let me know!

Provided by qotw13

Categories Beans

Time 35m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons garlic, minced
1/3 cup onion, chopped
1 cup fresh Baby Spinach, washed and stemmed
1 (15 ounce) can cannellini, drained and rinsed (white kidney beans)
1 (15 ounce) can diced tomatoes
ground black pepper, to taste (optional)
3 tablespoons water

Steps:

In non-stick skillet (10 inches or so), over medium heat, saute garlic and onion until tender.
Add spinach and water to skillet, reduce heat to medium-low, cover, and cook just until spinach is wilted (about 3 minutes).
Add beans and tomatoes (as well as pepper and any other optional spices), cover, and simmer 15-20 minutes.
Allow to cool, and enjoy!

Nutrition Facts : Calories 220.8, Fat 0.7, SaturatedFat 0.1, Sodium 324.4, Carbohydrate 44, Fiber 9.4, Sugar 6.1, Protein 12.2

TOMATO SPINACH AND BEAN BURRITO

Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Lisa D

Categories Mexican Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

Steps:

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 : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

TOMATO SPINACH AND BEAN BURRITO

Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Lisa D

Categories Mexican Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

Steps:

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 : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

TOMATO SPINACH AND BEAN BURRITO

Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Allrecipes Member

Categories Mexican Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

Steps:

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 : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

BLACK BEAN AND SPINACH BURRITO

Black Bean and Spinach Burrito image

This dish works for breakfast, brunch or lunch. It combines the high protein of eggs and beans with the antioxidant benefits of spinach and tomato.. I found this recipe on the internet on a recipe-a-day site recommended by doctors, an optimum health site. It has 20 grams of protein and 7 grams of fiber...which make it an excellent power meal, and good for you too.

Provided by Chef Sunshine

Categories One Dish Meal

Time 17m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 cup baby spinach leaves (or any other green)
1 egg
1 egg white
1/4 cup tomatoes, diced
1/4 cup black beans (canned, drained and rinsed)
1 tablespoon grated low-fat cheddar cheese or 1 tablespoon mozzarella cheese
1 tablespoon salsa
1 whole wheat tortilla

Steps:

Pre-heat the oven to 350 degrees.
Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients.
Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through.
Serve with a green salad and/or tomatoes tossed in a light vinaigrette.

Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 2.3, Cholesterol 187.5, Sodium 749.4, Carbohydrate 40.1, Fiber 5.2, Sugar 2.3, Protein 21.3

SPINACH BURRITOS

Spinach Burritos image

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 flour tortillas (10 inches), warmed
3/4 cup picante sauce, divided
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

In a large skillet, saute onion and garlic in butter until tender. Add spinach and pepper; cook for 2-3 minutes or until heated through. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

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