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 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.