Tomato Spinach and Bean Burrito

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

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.