Beef and Bean Burritos Smothered with Red Chile Chimayo
When it comes to comfort food with bold, unforgettable flavor, nothing quite satisfies like Beef and Bean Burritos Smothered with Red Chile Chimayo. This dish takes a humble burrito and elevates it with the earthy, rich complexity of Chimayo red chile sauce—a regional treasure from New Mexico that adds both tradition and fire to your table.
Whether you’re making it for a casual family dinner or serving up a weekend fiesta, this recipe hits all the right notes: cheesy, hearty, and just spicy enough to wake up your palate
Low-Point Cheesy Beef & Bean Burritos (Weight Watchers Friendly)
Servings: 6
Approx. WW Points: 5–6 per burrito
Ingredients
- 1 lb 96% lean ground beef
- 1 packet reduced-sodium taco seasoning
- 1 cup fat-free refried beans
- 6 Carb Balance or high-fiber low-carb tortillas
- 1 cup cooked Mexican-style cauliflower rice
- ¾ cup reduced-fat Mexican shredded cheese
- Cooking spray
- ½ cup salsa
- Chopped cilantro (optional)
Optional Toppings
- Fat-free Greek yogurt (instead of sour cream)
- Fresh pico de gallo
- Sliced jalapeños
- Diced tomatoes
- Chopped lettuce
Instructions
- Brown the lean ground beef in a large skillet and drain any excess liquid if needed.
- Stir in the taco seasoning and a splash of water. Simmer for 2–3 minutes.
- Mix in the fat-free refried beans and cauliflower rice. Cook until heated through.
- Warm the tortillas until pliable.
- Divide the beef mixture evenly among the tortillas. Top each with a little reduced-fat cheese and salsa.
- Roll into burritos.
- Lightly coat a nonstick skillet with cooking spray and cook each burrito for 2–3 minutes per side until golden and crispy.
- Serve with Greek yogurt, pico de gallo, and fresh cilantro if desired.
Tip: For an even lower-point meal, skip the cheese or use only ½ cup total. The burritos will still be packed with flavor and protein!
