Categories: Mexican

Ingredients

• 1 tsp olive oil
• 1 small onion(s), chopped
• 1 medium garlic clove(s), chopped
• 1 1/4 tsp chili powder
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon
• 1/8 tsp ground red pepper
• 1 small carrot(s), coarsely chopped
• 1 small stalk celery, coarsely chopped
• 15 oz canned white beans, drained and rinsed
• 7 1/4 oz canned diced tomatoes, fire roasted tomatoes with green chiles preferred
• 1/4 tsp table salt
• 4 large burrito-size wheat flour tortilla(s)
• 1/4 cup light sour cream
• 1/4 cup low-fat shredded cheddar cheese

Directions

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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