Ingredients

5 spray low-fat cooking spray
1 small onion(s), chopped
1 clove garlic, chopped
1 1/4 teaspoon chilli powder
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon, ground

1/8 teaspoon pepper, ground
1 small carrot(s), coarsely chopped
1 stick celery, coarsely chopped
1 3/4 cups cooked kidney beans, drained and rinsed
7 oz canned tomatoes, chopped
4 medium soft tortilla(s)
1/4 teaspoon salt
4 tablespoon half-fat creme fraiche
2 tbsp half-fat cheddar cheese, grated

Directions

In a medium pot, warm cooking spray over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chilli powder, cumin, cinnamon and pepper, 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.

Heat tortillas in microwave according to package directions or in nonstick frying pan over moderate heat for about 1 minute, until brown spots begin to form, turning once.

Spread chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of creme fraiche and grated cheese. Tuck in ends of tortilla, roll and enjoy.

POINTS value: 5.5
Servings: 4
Preparation Time: 25 min
Cooking Time: 60 min

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Ingredients


1 pound lean pork tenderloin
3 1/3 Tbsp barbecue sauce, divided
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3 Tbsp reduced-calorie mayonnaise

1 Tbsp water
1 tsp apple cider vinegar
1/8 tsp black pepper, freshly ground
3 Tbsp scallion(s), sliced
4 medium mixed-grain hamburger roll(s)
2 cup packaged coleslaw mix (shredded cabbage and carrots)

Directions

Preheat oven to 450F. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.

Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.

Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.

download hold that ghost free Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes