Pinto Bean And Pepper Jack Burritos6 Ww Points Recipes

WEIGHT WATCHERS QUICK BEEF AND PINTO BEAN CHILI - POINTS = 6

Steps:

• Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
• Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

CHICKEN & PEPPER BURRITOS

Steps:

• Heat a large frying pan over medium-high heat.
• Add the Oil.
• Stir fry the chicken in partial batches'til done.
• Set aside on paper towel.
• Add Onion, Bell Pepper, Chiles, Chile Powder, and Cummin.
• Stir fry 'til tender, 8-10 minutes.
• Remove from heat.
• Stir Chicken into mixture.
• Heat Tortillas, 3-4 at a time, in microwave for 15 seconds.
• Place a few spoons of mix on a tortilla, top with crumbled cheese.
• Fold the lower flap of the tortilla up, each side in and roll to form a burrito.
• Wrap in freezer paper, LABEL THE PAPER!
• Repeat 'til all mixture is used.

WEIGHT WATCHERS 6 POINT CHILI

Steps:

• Ground the beef in a pan until cooked through. Drain and add to the crock pot.
• Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
• Dice the onion, green pepper, jalapeno.
• Spray pan with Pam and add the onion, green pepper and jalapeno until the onion starts to soften.
• Add the tomato paste and mix. Add the chili powder, oregano and cumin. Add to the crock pot.
• Cook for 4 hours on high, 6-7 hours on low.