Friday, September 5, 2008

Chili Cheese Tortilla Wraps

I feel so behind but only because I've been in the kitchen like a fiend lately. This week--along with making dinners--I've made Chex Mix, banana bread, and a strawberry pie. Maybe I'm nesting, who knows. Last night for dinner we had Chili Cheese Tortilla Wraps. I hadn't made them in awhile, and I had most of the stuff for it, plus the husband was supposed to have a church meeting at 6:30 last night, so I figured a crockpot dinner would be easiest.

Chili Cheese Tortilla Wraps
1 16-oz can nonfat refried beans
1 8-oz package nonfat cream cheese, cut into cubes and softened
1 4-oz can diced green chilies, drained
3/4 cup chopped green onions
1 cup nonfat shredded cheddar cheese
4 98% fat free flour tortillas

Spray inside of slow cooker with cooking spray. Combine refried beans, cream cheese, chilies, and green onions in slow cooker and mix well. Cover and cook on low heat for 4 hours or high heat for 2 hours, stirring once or twice during cooking. If cooking on low heat, increase to high. Stir in 3/4 cup of the cheesse and sprinkle 1/4 cup cheese over top. Warm tortillas. Spoon bean mixture into tortillas; roll and serve immediately. Can be served with tortilla chips instead of tortillas.


I forgot to add in the can of green chilies, but I don't think any of us noticed. They were so yummy. I had about half a can of refried beans in the fridge, so I threw those in as well to use them up. I always skip the cheese on top and just add it on to the beans once they're on the tortilla.

I wish I had some tortilla chips to eat the rest as a dip!

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