Sunday, January 25, 2009

Cheesy Bean & Rice Burritos (not from Taco Bell!!)

Driving home from work on Friday I got a hankering for a Cheesy Bean & Rice Burrito from Taco Bell -- what what I thinking?! I haven't had Taco Bell since my college days when we'd do post-bar Taco Bell runs. After all, that's the only time Taco Bell tastes good, right?

Well, since I'm doing WW'ers I decided I'd try my hand at re-creating the burritos in a better-for-you kind of way. They were quick and easy, and since all of the ingredients have a decent shelf life, I think I'll keep the "staples" in my cupboard at all times!

I used the online WW calculator to determine the point values for each burrito. If you're not into a "healthier" burrito, the ingredients can easily be altered to be a more fattening version.

Cheesy Bean & Rice Burritos


6 Medium Whole-Wheat tortillas
1 can Fat Free refried beans
2 cups Spanish Rice
8oz Low-Fat Velveeta cheese (half of a 16oz block)

Chop the Velveeta into small 1" cubes and warm in a medium saucepan over Med-High heat until melted, stirring often. Meanwhile, heat the refried beans in a small bowl covered w/ plastic wrap for about 4 minutes until heated. Prepare spanish rice per package directions (I used Uncle Ben's "Ready in 90 seconds" kind) and mix with the melted Velveeta cheese, keeping warm so the mixture stays melted. Warm the tortillas per package instructions (I just heated them in the microwave for about 30 seconds).

Spread 1/4 c. of the refried beans on each tortilla, then 1/4 c. of the rice/cheese mixture. Roll the tortilla into a burrito shape.

Prepared as above instructions, each burrito is 4.5 WW points, however, I liked a more cheesy/rice-y burrito, so I used 1/2 c. of that mixture, which changed the points value to 7.5 points per burrito. If made as the first instructions, this recipe will yield 6 servings.

I served with El Paso Mild Taco Sauce and FF sour cream on the side.

(I really need to work on taking pictures of my latest creations!)

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