Easy & tasty recipe

Here's an EASY slow cooker recipe that involves no chopping. It's from my Weight Watchers Slow Good cookbook, and everyone in the family liked it. I wasn't sure we would, since it involves lots of canned stuff, but I added a couple ingredients and I like it a lot!

Fiesta Bean Burritos
Makes 8 servings (8 burritos)

1 x 14.5 oz can diced tomatoes w/jalapenos
1 x 15.5 oz can pinto beans, rinsed & drained (or black beans)
1 x 15.5 oz can red kidney beans, rinsed and drained
1 x 8.75 oz can corn kernels, drained
1 x 4 oz can diced green chiles
3 Tb burrito seasoning (I used Penzey's taco seasoning - yum!)
1 Tb Southwest seasoning (I used Penzey's)
8 whole wheat tortillas (add one point) or fat-free flour tortillas
1 c light sour cream

1. Remove 1/2 c liquid from the tomatoes; discard. Place tomatoes & remaining liquid, the pinto beans, kidney beans, corn, chiles, and seasonings in a 5 or 6 quart slow cooker. Mix well. Cover and cook until flavors are blended, 3-4 hr on high or 6-8 hr on low.

2. Coarsely mash bean mixture w/potato masher or wooden spoon.

3. Heat tortillas according to pkg directions. Spoon 1/2 c bean mixture onto each warm tortilla. Top each w/2 Tb sour cream. Fold tortilla sides over and roll up to enclose the filling.

Per serving (1 burrito, w/fat-free tortillas): 207 Cal, 4 g fat, 2 g sat fat, 0 g trans fat, 12 mg chol, 804 mg sold, 35 g carb, 6 g fiber, 7 g protein, 66 mg calcium. 4 POINTS value. (5 POINTS if using wheat tortillas).

We added some fire-roasted salsa in ours, which was delicious and adds no points. You can also add some reduced fat cheddar cheese if you like. 1/4c is 2 points.