This simple and delicious Weight Watchers Slow Cooker Burritos Recipe is a fresh and healthy way to satisfy a Mexican craving for a lot less calories and points than your favorite Mexican restaurant meal.
1can(about 15 ounces) diced tomatoes with green chiles
1can(about 15 ounces) pinto beans, rinsed and drained
1can(about 15 ounces) black beans, rinsed and drained
1can(about 15 ounces) corn kernels, drained
3tablespoonsMexican or taco seasoning (I used chili powder)
8(8-inch) fat-free flour tortillas, warmed
1/2cupfat-free sour cream
Additional Toppings, as desired
salsa, cheese, avocado, guacamole, etc.
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, fork or wooden spoon, 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.
Kick Your Burritos Up A Notch: In addition to the sour cream, top the filling in each burrito with salsa, low-fat cheddar cheese, avocado and adjust the point accordingly.Weight Watchers PointsPlus *5Weight Watchers SmartPoints *6Weight Watchers Freestyle SmartPoints *2