So I made my old WW standby, black bean soup, and a new one, chipotle bean burritos. Both kids demanded this join the list of regular foods, and I have to agree. It was delicious, and I always have the ingredients on hand, which is a huge bonus when I don't want to have to run to the store.
1 tbsp canola oil
1 garlic clove, minced
1/2 tsp chipotle chile powder
1/4 tsp salt
1/3 cup water
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
3 tbsp salsa
Other condiments to taste
1. Heat oil in large nonstick pan over medium heat. Add garlic and cook for 1 minute, stirring frequently.
2. Stir in chile powder and salt. Cook 30 seconds, stirring constantly.
3. Stir in water and beans. Bring to a boil. Reduce heat and simmer 10 minutes.
4. Remove from heat and stir in salsa. Partially mash bean mixture with a fork.
You can be as healthy as you want in putting it together. I used smaller tortillas than the recipe calls for, and the kids used guacamole while I relied on salsa and fat-free sour cream. The bean mixture is chunky and has fantastic flavor. For six servings, it's only 3 points apiece for the bean mixture. We got 8 out of it because I used smaller tortillas rather than the 10-inch ones the recipe recommended.