Very veggie chili wraps
8
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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
WW Reduced fat shredded Mexican style blend cheese
0.25 cup(s)
10" high fiber, low carb flour tortilla(s)
4 item(s)
Uncooked onion(s)
1 small
Garlic
1 medium clove(s)
Chili powder
1.25 tsp
Ground cumin
0.5 tsp
Ground cinnamon
0.125 tsp
Ground red pepper
0.125 tsp
Carrots
1 small
Celery
1 rib(s), small
Canned white beans
15 oz
Canned diced tomatoes
7.25 oz
Table salt
0.25 tsp
Light sour cream
0.25 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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