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Smothered Burritos without Meat

If you’re craving big, fat, wet burritos but can’t find the points for it, then this Smothered Burrito without Meat recipe is for you!

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This easy recipe is simply delicious. 

It takes the ingredients of a big, fat, wet burrito and makes it easier and healthier for you to enjoy without sacrificing any taste!

This recipe makes 8 servings. 

Each serving is 4 WW Personal Points™.*

Burritos in a glass pan. Text says Weight Watchers Burritos.

These could be classified as enchiladas, but I’m going to call them burritos, because it’s really about how you fold the tortilla. 

When I made these smothered burritos without meat, I didn’t want to mess with the folding, so they look more like enchiladas, but let’s pretend and call them burritos!

Instead of using refried beans, this recipe uses canned black beans.

I prefer black beans over refried beans, and on the upside, they are less messy. 

This recipe doesn’t use any taco seasoning, but you can add it for zero points if you would like, or just plain chili powder too. 

I try to either not use it in recipes, or make my own because it seems the taco seasoning packets you buy at the store are so high in sodium. 

High sodium is not scale friendly – can I get a heck yes?

Now I’m going to be honest, these are not the size of a restaurant style smothered burrito. 

They are however, only 4 points a serving, and I feel they are very filling. 

You can have two for 8 points, which is still half of the points you’d spend if you were to eat a regular burrito at a restaurant. 

In this smothered burritos without meat recipe, I used salsa instead of the red enchilada sauce that is typically used in burritos recipes because I feel that it gives it a lighter taste. 

I’ve never used the green enchilada sauce because I don’t care for it. 

You certainly can use either of these in this recipe as a topping, but make sure you find out if it will cost points using the calculator in your WW app. 

My husband’s mother’s side is from Mexico and I adore Mexican food cooking. 

Believe it or not though, in all the time I’ve been with my husband, I’ve never seen his mother cook burritos!

Maybe I’ll have to request that. 

Her food is better than any I’ve had in a Mexican restaurant.

Her Spanish rice is to die for, and something that I look forward to all the time. 

I have the recipe for that as well and will eventually post that – I know I’ve promised that before. 

I’ll have to do that soon because that would be a great recipe to make as a side for this burrito recipe. 

I do love it when we get together with the whole family and feast on her awesome cooking, and I’m looking forward to the day we can do that again. 

Soon right?

Baked burritos in a pan. Text says Weight Watchers Smothered Burritos.

In most burrito recipes, it calls for a ground beef mixture of some sort and large tortilla or large flour tortillas.

With this recipe, you don’t have to cook beef or drain grease, which saves you time and points.

If you’re looking for a different protein source, you can add ground beef or ground turkey, but make sure you enter this recipe plus the protein source into the recipe builder in the W.W. app so you can have accurate point counts. 

Feel free to add any zero-point toppings on your burrito as well! 

The great thing about zero-point foods is that you can use them to make delicious recipes even more delicious and flavorful!

I’ve topped these burritos with cilantro, but green onions would be good as well, and zero points. 

This is my favorite burritos recipe yet, and I hope you love it too!

Have fun making this smothered burritos without meat recipe and please come back and leave me a comment below as to how it went!

For more filling and delicious W.W. recipes with points, check out the recipes page here!

Enjoy!

This recipe makes 8 servings. 

Each serving is one burrito. 

Each serving is 4 WW Personal Points™.

*For the most accurate point count, enter this entire recipe into the W.W. recipe builder in the app.  WW Personal Points™ are different for everyone, so your point count may vary.

Ingredients:

  • 1 cup chunky salsa
  • 1 green bell pepper, diced into small pieces
  • 1/3 cup water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cumin
  • 1/4 tsp thyme
  • 1 can diced tomatoes (15 oz)
  • 3/4 cup of this ingredient
  • 8 Mission Carb Balance ™ soft taco flour tortillas
  • 1/2 cup fat free shredded cheddar cheese
  • 2 tablespoons chopped cilantro (for topping)

Directions:

  • Preheat oven to 350 degrees. 
  • Spray a large skillet with non-stick cooking spray. I use the olive oil version. 
  • Over medium heat, add 1/2 cup of salsa, green pepper, cumin, water, can of tomatoes (not drained), rice, salt, pepper, and thyme. 
  • Bring to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
  • Drain and rinse the black beans. Increase heat to medium-high heat and stir beans into mixture. Cover and continue to simmer for 15 minutes or until the liquid is absorbed and rice is cooked. 
  • Once mixture is finished cooking, spray an 8×11 baking dish with non stick spray. 
  • Take a tortilla, add 1/4 cup of the mixture and roll up. If you have the patience to make a burrito, go for it. If not, go for more of an enchilada shape. 
  • Place seam side down, into the dish. Continue the pattern with the rest of the 7 tortillas. 
  • Once the burritos are snug in the pan, top with the rest of the mixture from the pan. 
  • Sprinkle cheese over the top. 
  • Cover with aluminum foil sprayed with non stick cooking spray. 
  • Bake for 15-20 minutes or until cheese melts and bubbly. 
  • Remove from oven, top with the other 1/2 cup of salsa and garnish with cilantro (optional). 
  • For a delicious crema topping, mix 1/2 cup of light sour cream with 2 tablespoons of lime juice, 2 tablespoons finely chopped cilantro, a pinch of salt and a little water. Drizzle 1 tablespoon over your burrito for one extra point. 
  • Seal any leftovers in an airtight container in refrigerator. 
  • If you’re not following Weight Watchers™, nutrition information is listed below. 
  • Remember to count points for anything extra you add, even red sauce or green sauce. 
Yield: 8 Servings

Smothered Burritos without Meat

Smothered burritos topped with cheese and cilantro in a glass pan.

This burrito recipe is meat free, easy, and delicious! Makes 8 servings. Each burrito is one serving and is 4 WW Personal Points™ per serving. *For most accurate point count, input recipe in the recipe builder in your WW app. WW Personal Points™ are different for everyone so your points values may vary.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 cup chunky salsa
  • 1 green bell pepper, diced into small pieces
  • 1/3 cup water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cumin
  • 1/4 tsp thyme
  • 1 can diced tomatoes (15 oz)
  • 3/4 cup instant brown rice
  • 8 Mission Carb Balance ™ soft taco flour tortillas
  • 1/2 cup fat free shredded cheddar cheese
  • 2 tablespoons chopped cilantro (for topping)

Instructions

  1. Preheat oven to 350 degrees. 
  2. Spray a large skillet with non-stick cooking spray. I use the olive oil version. 
  3. Over medium heat, add 1/2 cup of salsa, green pepper, cumin, water, can of tomatoes (not drained), rice, salt, pepper, and thyme. 
  4. Bring to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
  5. Drain and rinse the black beans. Stir into mixture. Cover and continue to simmer for 15 minutes or until the liquid is absorbed and rice is cooked. 
  6. Once mixture is finished cooking, spray an 8x11 baking dish with non stick spray. 
  7. Take a tortilla, add 1/4 cup of the mixture and roll up. If you have the patience to make a burrito, go for it. If not, go for more of an enchilada shape. 
  8. Place burrito, seam side down, into the dish. Continue the pattern with the rest of the 7 tortillas. 
  9. Once the burritos are snug in the pan, top with the rest of the mixture from the pan. 
  10. Top with shredded cheese. 
  11. Cover with aluminum foil sprayed with non stick cooking spray. 
  12. Bake for 15-20 minutes or until cheese is melted and bubbly. 
  13. Remove from oven, top with the other 1/2 cup of salsa and garnish with cilantro (optional). 
  14. For a delicious crema topping, mix 1/2 cup of light sour cream with 2 tablespoons of lime juice, 2 tablespoons finely chopped cilantro, a pinch of salt and a tablespoon of water. Drizzle 1 tablespoon over your burrito for one extra point.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 110Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 631mgCarbohydrates 18gFiber 3gSugar 5gProtein 6g

Nutrition data shown is only an estimate. If you are tracking nutrition for medical purposes, or need an exact nutrition count, please consult an outside, trusted source.

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Wednesday 20th of March 2024

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