Pinto Bean and Pepper Jack Burritos 6 Ww Points
Savor the bold flavors of these Pinto Bean and Pepper Jack Burritos, a satisfying meal that's both delicious and Weight Watchers-friendly at just 6 points per serving. Packed with protein-rich pinto beans, zesty pepper jack cheese, and a burst of fresh flavors from baby spinach, salsa, and optional creamy avocado, these burritos are wrapped in wholesome whole wheat tortillas for a guilt-free indulgence. Lightly spiced with cumin and chili powder and finished with a golden sear in a skillet, these burritos deliver a delightful mix of soft, cheesy, and crispy textures in every bite. Perfect for a quick and easy weeknight dinner, this 20-minute recipe is a flavorful, nutritious option for anyone looking to stay on track without sacrificing taste.
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Recipe Information
Ingredients
- 1 cup Pinto beans (canned, drained and rinsed)
- 1 ounce Pepper jack cheese (shredded)
- 2 pieces Whole wheat tortillas (8-inch)
- 0.25 cup Onion (finely diced)
- 1 clove Garlic (minced)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 spray Olive oil spray (or non-stick cooking spray)
- 1 cup Baby spinach
- 0.25 cup Fresh salsa
- 0.25 piece Avocado (sliced, optional)
Instructions
Heat a small non-stick skillet over medium heat. Spray with olive oil or non-stick cooking spray.
Add the diced onion and cook for 2-3 minutes, or until soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Stir in the pinto beans, ground cumin, and chili powder. Mash the beans lightly with the back of a fork or spoon, leaving some texture intact. Cook for 2-3 minutes until heated through. Remove from heat.
Lay the whole wheat tortillas flat on a clean work surface. Divide the bean mixture evenly between the two tortillas, spreading it along the center of each tortilla.
Sprinkle 0.5 ounces of shredded pepper jack cheese over the beans on each tortilla.
Top with baby spinach, fresh salsa, and sliced avocado (if using) in desired amounts.
Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
Heat a clean skillet over medium heat. Place the burritos seam-side down on the skillet and cook for 1-2 minutes on each side until golden brown and lightly crisped.
Remove from the skillet, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 6.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 420 mg | 32% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
