Very veggie chili wraps
1 small, chopped
1 medium clove(s), chopped
Ground red pepper
1 small, coarsely chopped
1 rib(s), small, coarsely chopped
Canned white beans
15 oz, drained and rinsed
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
Weight Watchers Reduced-fat Mexican style shredded cheese
- In a medium pot, warm oil over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds.
- Add chili powder, cumin, cinnamon and pepper to pot, 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 a nonstick skillet over medium heat until brown spots begin to form, turning once, about 1 minute.
- 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 tortillas, roll and enjoy. Yields 1 wrap per serving.