corn and bean burritos


corn and bean burritos
1 weight watchers point each

These vegetarian burritos are great and filling as a quick meal. They’re stuffed with a delectable mixture of onions, garlic, cumin, baby spinach, canned tomato sauce, and black beans.

The tortillas are warmed in the microwave, which cuts down on pans and makes cleanup even easier. Right before rolling, the filling is topped with, fresh cilantro, and sour cream as the finishing touches.

If you’re making these burritos ahead, don’t microwave the tortillas in Step 3, and don’t roll the sour cream into the burritos. To reheat, microwave the burritos on High for about 40 seconds, then serve 1⁄2 tablespoon sour cream on the side with each.

thanks to celeste


cooking spray
1 medium, chopped
1 clove(s), minced
Ground cumin
½ tsp
Table salt
¼ tsp
2 cup(s), baby leaves, coarsely chopped
Canned tomato sauce
¾ cup(s)
Canned black beans
½ cup(s), rinsed and drained
Fat free flour tortilla
3 small
Canned corn
½ cup(s), rinsed and drained
¼ cup(s)
Fat free sour cream
¼ cup(s)

heat cooking spray in a large nonstick skillet over medium heat. Add the onion, garlic, cumin, and salt; cook, stirring occasionally, until the onion is translucent, 6 – 8 minutes.

Stir in the spinach, tomato sauce, and beans; corn bring to a boil. Reduce the heat and simmer, uncovered, stirring, until the spinach wilts, about 3 minutes. Stir in the rice and heat through.

Stack the tortillas on a microwavable plate. Cover with wax paper and microwave on High 1 minute. Spoon about 1 cup of bean mixture onto each warm tortilla. Top with the cilantro, and sour cream. Fold the top and bottom of the tortillas over and roll up to enclose the filling. 1 burrito per serving.


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