Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tsp | canola oil |
| 1 | red bell pepper, seeded and diced |
| 2 tsp | cumin |
| 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 |
Directions
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.
Serves 6
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