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WW Recipe of the Day: Slow Cooker Vegetarian 2-Bean Burritos
When it comes to satisfying a craving for Mexican food, burritos are hard to beat. Simple, comforting and delicious, what’s not to like?
While I love the way burritos from my favorite Mexican restaurants taste, they can really do a number on my daily Weight Watchers Points budget.
The solution?
Simple WW slow cooker low-fat two bean burritos made at home that are just as flavorful and satisfying, but a lot lower in calories and fat.
This Weight Watchers Friendly recipe is one of those super simple dump and dash dishes, perfect for busy days.
Low-Fat Vegetarian Two-Bean Burritos 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 (affiliate link).
How Many Calories and WW Points in these Burritos?
According to my calculations each serving has 207 calories and:
6 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you like these easy, bean burritos made lighter, be sure to check out my other Weight Watchers friendly recipes including: Skinny Slow Cooker Chicken and Pinto Bean Tostadas, Slow Cooker Three-Bean Turkey Sausage Chili, 15 Favorite Slow Cooker Taco Fillings, Easy Stacked Chicken Enchiladas and Skinny Black Bean & Cheese Nachos
Are You Ready To Slow Cook Yourself Slim?
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.
Weight Watchers Slow Cooker Two-Bean Burritos Recipe
Ingredients
- 1 can (about 15 ounces) diced tomatoes with green chiles
- 1 can (about 15 ounces) pinto beans, rinsed and drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (about 15 ounces) corn kernels, drained
- 3 tablespoons Mexican or taco seasoning (I used chili powder)
- 8 (8-inch) fat-free flour tortillas, warmed
- 1/2 cup fat-free sour cream
Additional Toppings, as desired
- salsa, cheese, avocado, guacamole, etc.
Instructions
- Ideal slow cooker size: 4-Quart (for best results, your slow cooker should always be at least 1/2 full and no more than 3/4 full whenever you use it.)
- Pour off 1/2 cup of the liquid from the diced tomatoes and discard it.
- Combine the tomatoes and the remaining liquid, the pinto beans, black beans, corn and Mexican seasoning in your slow cooker.
- Cook, covered, until the flavors are blended and mixture is hot, 6 to 8 hours on LOW, or 3 to 4 hours on HIGH.
- With a potato masher (affiliate link), fork or wooden spoon (affiliate link), coarsely mash the bean mixture.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens (affiliate link) (Weight Watchers Cooking)
This AllRecipes video shows how easy it is to make healthy slow cooker refried beans:
More Weight Watchers Friendly Burrito Recipes from some of my favorite Weight Watchers friendly recipe sites:
- Fully Loaded Burrito Bowl (HungryGirl)
- Steak Burrito (LaaLoosh)
- Healthy Breakfast Burrito (Cookin’Canuck)
- Chorizo & Egg White Breakfast Burrito (SkinnyTaste)
- Scoopable Slow Cooker Chicken Burritos (HungryGirl)
- Taco Bell SmartPoints (RecipeDiaries)
Just made these over the weekend and they are sooo good! These will ba regular in my freezer from now on.
Hi KATE, So happy to read that you liked them! Thanks for taking the time to let me know. ~Martha
I make these all the time – once every week or so, in fact. I freeze them for lunch. For changes, I use 2 cans of pinto and 1 can of black beans. Then I add a 14.5oz can of diced tomatoes without draining because I also use a bag of cauliflower rice in with the mix to bulk it up a bit. For spices, I change them up, but almost always use chili powder, cumin, smoked paprika, and garlic powder.
I love the recipe! However, I am wondering if there could be a substitute for the diced tomatoes with green chilies? I would like to prepare this but am plum out of diced tomatoes with green chilies. I do not have tomatoes period, however, I do have a can of tomato paste. What to do? Thank you so much!
Hi Leiann, Salsa would work well as a substitute, but tomato paste would be too thick and heavy, I believe. I might wait to make this until I have tomatoes available. Hope this helps. ~Martha
Where do you get the 2 point flour tortillas in this recipe?