Bean Burrito

When you need a satisfying meal, not much hits the spot quite like this tasty baked Bean Burrito. It combines warm, spicy chilli with savoury wraps to make something a little bit different. The creamy, cheesy topping finishes this perfectly and gives it a great savoury edge. 

This uses half of your HEA allowance (or 3 syns) in the cheese topping and 1 of your HEB allowances (or 5.5 syns) in the wrap. This also means that on an SP day you could, if you were feeling super hungry, have two of these bad boys, using all your HEA and both HEB in one swoop but being certain of a real feast! 

I served this with a romaine salad, tomatoes and some roast cauliflower but it goes well with all sorts of veg or salads. You could also swap in any suitable chilli mixture you enjoy as the filling or potentially try a quark-based topping if you prefer. This dish is a useful way to use up leftovers or additional portions from the freezer in a different way. Indeed, the unfilled wraps freeze well and then defrost within the time it takes to heat up the filling so it is a good one to go for if you are short of fresh ingredients. 

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange.

Bean Burrito

Serves 1 - (1/2 HEA and 1 HEB allowance per portion)

1 Weight Watchers Wrap 

1 portion of Meat-Free Mole (or any vegetable chilli you prefer) heated through

2 tbsp of refried beans - either using the one from this recipe or a tinned version  

125g Fat Free Cottage Cheese with Chives

20g light cheddar cheese, grated

Turn the oven on and pre-heat to 180 degrees fan / 200 electric / Gas mark 6.

Spread the refried beans evenly over the wrap - easing it out towards the edges. 

Spoon the warmed mole in a line down the centre of the wrap, leaving a space at the edges. 

Roll and fold the wrap around the mixture to form a long 'parcel', using the refried beans on the wrap to stick the edges together. Lay this in an ovenproof dish.

In a bowl, use a hand-blender to blend the cottage cheese to a smooth sauce.

Spoon this over the burrito parcel and add a good grind of black pepper.

Sprinkle the cheese over the cottage cheese sauce and place the dish in the oven. 

Bake for 20 - 30 minutes until the cheese is golden brown and bubbling. 

Serve immediately with fresh salad or steamed vegetables.