Tuesday, April 6, 2010


Serves: 30
Serving size: 1 piece
WW points: 3 pt
2 Blocks Fat Free Cream cheese
1 1/2 Cups Mexican Blend Cheese (reduced fat - Shredded)
1/8 Cup Fat Free Milk (Optional)
16 oz Can Black Beans (Drained)
16 oz Can Corn (Drained)
1/2 Cup Bell Pepper (Finely chopped - any color)
3/4 Cup Onion (Chopped)
3 Cloves Garlic
16 oz Enchilada Sauce (Mild)
30 Corn Tortilla (Warmed)
Cooking Spray
Salt to taste
For Garnish
1/2 Cup Mexican Blend Cheese (Shredded)
Few Cilantro sprigs and Olives (Chopped)
  1. Preheat oven to 375°F.
  2. In a pan, saute onion and garlic with cooking spray until lightly brown.
  1. In a bowl, whisk blocks of cream cheese until smooth. If too stiff add 1/8 cup fat free milk and mix.
  2. Combine shredded cheese, black beans, corn, bell pepper, salt, and onion garlic mixture. Mix well.
  3. On a cutting board, lay one tortilla and spoon 2 tbsp filling in the middle and roll to form a open burrito (without tucking in sides).
  4. Place each roll on baking pan, seam side down next to each other.
  5. Pour enchilada sauce on top and sprinkle with 1/2 Cup shredded cheese.
  6. Cover the pan with foil and bake for 15 - 20 min.
  7. Garnish with cilantro and olives. Serve hot.
Please let me know how you feel about this recipe, by leaving me your valuable comments.


  1. This recipe was great! I was too tired and lazy to roll each individual tortilla so I put a few on the bottom of the baking pan and layered it with the mixture like lasagna. It was really good! Thanks so much for sharing this recipe! :)

  2. Thanks! I am glad it worked out for you. But remember to divide the pts accordingly for lasagna/serving if you are using WW pt system.

  3. I will be making this tonight, what size tortillas are we supposed to use?

  4. I used 8 inches tortillas (Taco size)