Weight Watchers Slow Cooker Vegetarian Two-Bean Burritos

When I’m in the mood for Mexican food, burritos are often what I’m craving. They’re simple, filling, and always satisfying.

The problem is that restaurant burritos can use up most of a day’s WW Points in one meal. That’s why I like making versions at home that still hit those familiar flavors without tipping the balance.

These vegetarian 2-bean burritos are made in the slow cooker with basic pantry ingredients. After a few minutes of prep, everything cooks together gently, giving you a flavorful, satisfying filling that works well for busy days and easy meals.

How Many Calories and WW Points in Slow Cooker Vegetarian Two-Bean Burritos?

According to my calculations each burrito has about 207 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

Ingredients & Substitutions

• Canned diced tomatoes with green chiles – I opt for the mild version to avoid excessive spice. If you don’t like too much spice use just regular diced tomatoes without the chiles.
• Canned pinto beans, rinsed and drained – Any variety of beans you have on hand will work here. Chili beans, kidney beans, pinto beans, great northern, garbanzo beans, etc.
• Canned black beans, rinsed and drained – Any variety of beans you have on hand will work here. Chili beans, kidney beans, pinto beans, great northern, garbanzo beans, etc.
• Canned corn kernels, drained – Frozen corn will also work.
• Mexican or taco seasoning – (I used chili powder)
• Fat-free flour tortillas, warmed – There are many tasty high fiber and low carb tortilla (affiliate link) options to choose from.
• Low fat sour cream or Greek yogurt – I often substitute Greek yogurt for sour cream in recipes, but use what you like best and have on hand.

How to Make Easy Crock Pot Two Bean Burritos

This recipe couldn’t be easier. Just toss the ingredients into your slow cooker and let them heat away until dinner time.

Step 1: Gather and prepare all ingredients.

Step 2: Load your crock pot. Combine the tomatoes and the remaining liquid, the pinto beans, black beans, corn and Mexican seasoning in your slow cooker.

Step 3: Cook, covered, until the flavors are blended and mixture is hot, 6 to 8 hours on LOW, or 3 to 4 hours on HIGH.

Step 4: With a potato masher (affiliate link), fork or wooden spoon (affiliate link), coarsely mash the bean mixture.

Step 5: Spoon about 1/2 cup of the bean mixture over each warm tortilla. Top each burrito with 2 tablespoons of the sour cream. Fold two opposite sides of each burrito over the filling, then roll up jelly-roll style to enclose the filling.

Recipe Notes

Just stir the ingredients for these burritos into your slow cooker and then at dinnertime let everyone assemble their own, with whatever toppings – salsa, light sour cream, a sprinkling of cheese, avocado/guacamole, chopped scallions – they like best.

Or if you prefer, assemble the burritos, top them with some enchilada sauce and a little cheese and give them a quick heat in the oven. Or maybe make bean burrito bowls, serving the mixture atop a bed of rice or low carb cauliflower rice. I love simple recipes like this that provide lots of options.

If you want to bulk these babies up even further, add some chopped onion, bell pepper, or whatever other vegetables you fancy, when you toss everything else into the crock pot.

Ways to Use Leftovers

Those slow cooker two-bean burrito ingredients are a great base for repurposing!

Here are some creative ways to use the leftovers:

• Burrito Bowls – Serve the bean mixture over brown rice or cauliflower rice. Add toppings like shredded lettuce, diced tomatoes, avocado, or Greek yogurt.
• Taco-Stuffed Peppers – Fill halved bell peppers with the leftover filling. Sprinkle with cheese and bake at 375°F until the peppers are tender.
• Mexican-Style Scramble Sauté the filling with eggs or egg whites for a protein-packed breakfast. Serve with a little salsa and a sprinkle of cheese.
• Loaded Nachos – Spread tortilla chips on a baking sheet (affiliate link), top with the bean mixture, and sprinkle with cheese. – Broil until melted and serve with salsa and light sour cream.
• Quesadillas – Spread the mixture between two tortillas with cheese, then cook in a skillet until crispy. Serve with salsa or guacamole.
• Enchiladas – Roll the filling in tortillas, place in a baking dish, and top with enchilada sauce and cheese. Bake at 375°F until bubbly.
• Tostadas – Spread over crispy tostada shells and top with shredded lettuce, tomatoes, and a dollop of Greek yogurt.
• Stuffed Sweet Potatoes – Spoon the filling over baked sweet potatoes for a sweet and savory combo.
• Mexican Pizza – Spread over a whole wheat pita or flatbread, top with cheese and veggies, and bake until crispy.
• Soup Add-In – Stir into a simple vegetable or tortilla soup for extra protein and fiber.

If you’ve made these Low-Fat Two Bean Burritos, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens (affiliate link) (Weight Watchers Cooking)

More Easy WeightWatchers Friendly Recipes

If you like these easy, bean burritos made lighter, be sure to check out my other Weight Watchers friendly recipes including:

• Slow Cooker Chicken and Pinto Bean Tostadas – Tender slow-cooked chicken and beans served on crisp tostadas for an easy, hands-off meal with plenty of flavor.
• Slow Cooker Three-Bean Turkey Sausage Chili – A hearty chili made with beans and lean turkey sausage that’s filling, flavorful, and great for leftovers.
• 15 Favorite Slow Cooker Taco Fillings – A collection of easy, slow-cooked fillings that make tacos, burritos, and bowls simple all week long.
• Easy Stacked Chicken Enchiladas – A quicker, lighter take on enchiladas layered casserole-style instead of rolled.
• Black Bean and Cheese Nachos – A simple, satisfying way to enjoy nachos at home using pantry staples and controlled portions.