Photo of Very veggie chili wraps by WW

Very veggie chili wraps

8
5
5
Smartpoints value per serving
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
4
Difficulty
Moderate
Our homemade vegetarian chili is so tasty and easy to make, you'll want to have extra on hand for nachos or fajitas later in the week; it'll keep in the fridge for a few days. The chili features a medley of onions, garlic, carrots, celery, white beans, and canned diced tomatoes, which are flavored with chili powder, ground cumin, cinnamon, and red pepper for lots of spice, texture, and color. Topping the filling with Mexican-style cheese and light sour cream right before rolling up the tortillas helps bring all the other heartier ingredients together. Feel free to swap the white beans for kidney or black beans, if you prefer.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), chopped

chili powder

1¼ tsp

ground cumin

½ tsp

ground cinnamon

tsp

ground red pepper

tsp

uncooked carrot(s)

1 small, coarsely chopped

uncooked celery

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

table salt

¼ tsp

burrito-size wheat flour tortilla(s)

4 item(s), large

light sour cream

¼ cup(s)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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