|1 tsp||canola oil|
|1||red bell pepper, seeded and diced|
|2||cloves garlic, chopped|
|2 tbsp||freshly squeezed lime juice|
|1/4 tsp||red pepper flakes|
|1 19 oz/540 ml can||black beans, drained and rinsed|
|1||fresh tomato, chopped|
|6||10 inch/25 cm whole-wheat tortillas|
|2 cups||fresh spinach leaves, washed and dried|
|1/2 cup||store-bought salsa|
|1/2 cup||chopped fresh cilantro|
|1||avocado, peeled, pitted, and diced|
Heat oil in a skillet over medium heat. Add bell pepper; sauté until softened, about 4 minutes. Stir in cumin and garlic; sauté for 1 minute.
Stir in lime juice, red pepper flakes, black beans, and tomatoes; reduce heat to medium-low. Continue to cook, stirring occasionally, until thickened, about 10 minutes. If mixture begins to dry out, add a little water.
Meanwhile, warm tortillas one at a time in a skillet over medium heat (about 1 minute each).
Divide bean mixture, spinach, salsa, cilantro, and avocado among the tortillas. Fold each tortilla over to create a wrap. Serve warm.
Per burrito: 365 cal, 13 g pro, 12 g total fat (2 g saturated fat), 55 g carb, 12 g fibre, 0 mg chol, 588 mg sodium
Source: Foods that Fight Disease