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1/2 tsp garlic powder
3/4 tsp cumin, ground
3/4 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp salt
4 1/2 oz. chopped green chilies
1/2 c rice
scant 3/4 c chicken broth, 100% fat free
2/3 c pinto beans, rinsed, drained
2/3 c black beans, rinsed, drained
2 medium scallions, chopped
1/4 c sweet red pepper, chopped
1/2 c + 2 tbsp Fat free cheddar cheese, shredded (Or your favorite soy cheese)
6 tbsp sour cream or fat free plain Greek yogurt
5 tbsp medium salsa
1 1/4 c lettuce, shredded
5 whole wheat tortillas (I use La Tortilla Factory, or use your favorite gluten-free tortilla)


1. Bring chicken broth, garlic powder, cumin, chili powder, cayenne pepper, salt, green chilies, and chopped red peppers to a boil in a medium sauce pan on high heat. 
2. Add rice, reduce heat to low.  Cover and allow to simmer for 5 minutes. 
3. Turn off heat. Add pinto beans and black beans to rice. Cover and allow to sit over residual heat for about 7 minutes covered. 
4. Heat tortillas according to package directions.
5. Assemble each burrito with the follow ingredients:
     1 1/2 tbsp sour cream spread on the bottom of each tortilla
     1/2 c rice and bean mixture on top of sour cream
     1 tbsp scallions
     1/8 c fat free cheddar cheese
     1 tbsp salsa
     1/4 c lettuce
6. Wrap up and enjoy.
Yields 5 burritos, serving size 1 burrito
7 points on Weight Watchers Points+ System (burrito as assembled in directions)
*2 points on Weight Watchers Points+ System (just 1/2 c rice & bean mixture) 
I am in no way affiliated with Weight Watchers.
Recipe modified from