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Warm tortillas are treated to a spicy mix of cumin- and chili-flavored kidney beans, spinach, beans and tomatoes and garnished with salsa, sour cream and avocado for a melt-in-your-mouth Mexican-inspired dinner.

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons chili powder, or to taste
• 1 teaspoon ground cumin
• 1/4 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

Cooking 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.

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