Veggie chilli wraps

Instructions

1. In a medium pot, warm cooking spray over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chilli powder, cumin, cinnamon and pepper, stirring to combine.
2. Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.
3. Heat tortillas in microwave according to package directions or in nonstick frying pan over moderate heat for about 1 minute, until brown spots begin to form, turning once.
4. Spread chilli down the centre of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of crème fraiche and grated cheese. Tuck in ends of tortilla, roll and enjoy.