Instead of meatless Monday, wouldn't it be really fun if we had "fun food Monday?" Mondays are not the best day of the week anyway. Actually, maybe every day of the week should be filled with fun food. When I create my recipes, I try to have a balance of something relatively healthy, something comforting, something quick, and something a little fun or indulgent. Usually, the fun or indulgent is saved for the weekends. These Baked Vegetarian Chili and Cheese wraps are meatless and healthy, but taste indulgent and fun. It's the best of both worlds for a Monday. Oh, and did I mention this is a make ahead dish? You can prepare these little gems burrito and all, store them, and pull them out when you are ready to bake and serve. I can't wait to enjoy the leftovers tonight for dinner and tomorrow for lunch. Yeah for me!
Baked Vegetarian Chili and Cheese Wraps
adapted from Weight Watchers
1 teaspoon olive oil
1 yellow or white onion, finely chopped
1 garlic clove, minced
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
1 15 oz. can fire roasted tomatoes (salsa style)
1/2 link soyrizo
1 15 oz. can chili style beans, in gravy
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional if you do not like things too spicy)
6 gluten-free burrito sized tortillas
1 1/2 cups shredded 2% cheddar cheese
Preheat your oven to 375 degrees. Spray a 9-inch by 13-inch baking dish with nonstick cooking spray. Set aside. Heat oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, for 4-5 minutes or until the vegetables begin to soften. Add the tomatoes, soyrizo, chili beans, tomato paste, chili powder, cumin, and cayenne pepper. If you do not like your chili too spicy, you can omit the cayenne pepper. Cook, stirring occasionally for 30 minutes. The mixture will be thick. Remove from heat and set aside.
Place the tortillas on a microwave safe plate. Cover with a damp paper towel. Microwave for 1-2 minutes or until the tortillas are soft enough to handle. Spread 3/4 cup of the chili mixture onto the center of each tortilla. Top with 1/4 cup cheese. Tuck the ends of the tortilla in and roll. Place in the baking dish. Bake for 20-30 minutes or until the tortillas begin to turn lightly brown.