Very Veggie Chili Wraps
1 small, chopped
1 clove(s), medium, chopped
Ground red pepper
1 small, coarsely chopped
1 cup(s), coarsely chopped
Canned white beans
15 oz, drained and rinsed (you may use kidney or black beans as well)
Canned diced tomatoes
7¼ oz, fire roasted tomatoes with green chiles preferred
Burrito-size wheat flour tortilla(s)
4 item(s), large
Light sour cream
Low-fat shredded cheddar cheese
- In a medium pot, warm oil over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chili powder, cumin, cinnamon and pepper, stirring to combine.
- Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.
- Heat tortillas in microwave according to package directions or in nonstick skillet over moderate heat for about 1 minute, until brown spots begin to form, turning once.
- Spread 3/4 cup of chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of sour cream and cheese. Tuck in ends of tortilla, roll and enjoy.