TRADER JOE'S GLUTEN FREE BROWN RICE LARGE TORTILLAS

Thanks to all the helpful tweeps who guided me in my search for large gluten free tortillas that I could use for wraps. Didn't see any at the Union Square Whole Foods but found them at TJ and I'm so embarrassed, I got them home and gobbled up the two burritos I made before photographing them, so....more tomorrow!

OK back again , today with a secret ingredient I use as often as possible. If my chili turns out dry, I add it. If my diet-right vegetables are too boring, I add it. Here I added it both inside and out of the burrito. Perfect! (not that there was anything wrong with the chili, of course!)

I sliced this burrito because the sides cracked a bit, but this was still a great package of tastiness. No side dishes but steamed broccoli. Once again, couldn't wait to dig in!

Here's a picture of the chili NOT as a burrito. The recipe is below:

Twenty 1-cup servings

1 cup TVP

1c boiling vegetable broth

2T oil

2T wheat free tamari

2 c chopped onions

2T chopped garlic

1c chopped green bell pepper

1/2 lb cremini mushrooms cut in quarters

1T cumin

1T ancho chile powder

1 1/2 tsp chipotle chile powder

1T salt 

2T oregano (epazote if possible)

2 28 oz cans crushed tomatoes

1 28 oz can whole tomatoes, roughly chopped

1c chopped cilantro

1/2 lb dry chickpeas, cooked, about 4c

1/2 lb dry kidney beans, cooked, about 3 1/2 c

1/2 lb dry black beans, cooked, about 3 1/2 c

Note: for mild chili, cut chile powders by half.

Mix TVP and broth. Let sit until liquid is absorbed.

In large pot sprayed with cooking spray, add TVP and all but tomatoes, cilantro, beans.

When onions are translucent, add beans.

After stirring well, add tomatoes and cilantro.

Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.

For thicker gravy, blend part of beans and pour back into chili.

CLICK THE PROTEIN MAIN DISH LABEL BELOW FOR OTHER FAST AND FRUGAL MEAL IDEAS