If you are looking for a nice warming bowl of yumminess then you can't go wrong with this Burrito Bowl!
It works out at 6 SmartPoints if you follow the Weight Watchers Blue plan, 3 SmartPoints if you follow the Purple plan and 8 SmartPoints if you follow the Green plan.
Please be aware that this post was written prior to Weight Watchers changing to the WW Personal Points Plan! You can discover exactly how many Personal Points this recipe will be for you by clicking on the blue ‘WW Personal Points’ button in the recipe card below.
Each serving works out a little under 2 cups worth which is quite a lot of food for your points!
It's tasty, simple to make and best of all it freezes very well meaning that you can batch cook it and freeze portions for quick weekday meals.
It may not be the best looking of dishes 😀 😀 but believe me, what it lacks in looks it makes up for in taste!
Burrito Bowl SmartPoints
I work out the SmartPoints for all my recipes using the official WW recipe builder. The SmartPoints for 1 & ⅔ cup of mixture works out as:
- Freestyle Plan - 6 SmartPoint per serving
- myWW Blue Plan - 6 SmartPoint per serving
- myWW Purple Plan - 3 SmartPoint per serving (if you use brown rice)
- myWW Green Plan - 8 SmartPoints per serving
Tips for making this recipe
- I like to prepare all of the ingredients before I start cooking (picture 1). I chop up the onions and peppers, drain the corn and beans and measure out the spices.
- I heat the oil in a heavy bottomed skillet (4qt is perfect for this recipe) and then I tip in the chopped onions and bell pepper (picture 2).
- I saute the onion & pepper for 6 - 8 minutes until they have softened and the onions have started to turn a golden colour (picture 3).
- If the onion and pepper start to stick to the bottom of the skillet, I add a tablespoon of water to the pan and use a wooden spoon to loosen any browned bits. As long it is not burnt on to the bottom of the pan, it is fine to do this and will add to the flavour!
- Once the onion and pepper have softened I add the ground beef (picture 4) and use a wooden spoon to break it up.
- I cook the mixture over a medium / high heat until all of the ground beef has lost its pinkness and any excess liquid that has come from the beef has cooked off (picture 5).
- I then add the garlic powder, onion powder, oregano, cumin, paprika, cayenne pepper, salt and pepper (picture 6) and stir it in (picture 7) cooking for about 1 minute.
- Then I add the drained corn, black beans and the can of chopped tomatoes (picture 8).
- Once the beans, tomatoes and corn have been thoroughly stirred in (picture 9) I add the stock (made with the bouillon / stock cube) and the rice (picture 10).
- I then give the mixture a good stir to combine it all (picture 11) and I bring the mixture to a boil.
- Once the mixture has come to a boil, I reduce the heat so its just simmering softly (picture 11).
- I cook the Burrito Bowl for 15 to 20 minutes and I stir it every few minutes just to make sure that nothing is sticking to the bottom of the skillet.
- I like to serve this recipe with a tablespoon of fat free yogurt and some sliced spring onions.
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Freezing this recipe
This recipe freezes really well, making it a perfect recipe to batch cook for easy weekday meals.
Make sure that the mixture is completely cold before freezing.
To reheat, take out of the freezer and defrost thoroughly before placing it in a saucepan with a tablespoon of water (per serving) and heating it slowly on the stove till it is piping hot.
Alternatively, once defrosted, place it in a microwave safe dish, add a tablespoon of water (per serving) and microwave on high in 90 second intervals, pausing to stir, until it is piping hot.
More Weight Watchers Ground Beef Recipes
Burrito Bowl | Weight Watchers
- 1 medium onion finely chopped
- 1 medium bell pepper finely chopped
- 1 tsp onion powder / granules
- 1 tsp garlic powder / granules
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1.5 tsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp vegetable oil
- 16 oz ground beef - 5% fat (450g)
- 1 can black beans 1 x 15oz / 425g can (drained)
- 1 can sweetcorn 1 x 8.5oz / 248g can (drained)
- 1 can diced tomatoes 1 x 15oz / 425g can
- 1 cup rice (*brown if following Purple plan) (200g)
- 1 stock cube / bouillon cube either beef or vegetable
- 2 cups water (240ml)
- Chop the onion and pepper into small pieces and set aside.
- Mix the onion powder, garlic powder, oregano, cumin, paprika, cayenne pepper, salt and pepper into a small bowl and set aside
- Heat the oil in a large skillet over a medium heat.
- Add the chopped onions and peppers and saute for 6 - 8 minutes, stirring often, until they have softened.
- Add the ground beef and use a wooden spoon or fork to break it all up.
- Cook for a further 6 - 8 minutes until the beef has cooked and has lost all of its pinkness.
- Add the spice mix, stir and cook for 1 minute before adding in the beans, corn and canned tomatoes.
- Stir well so that it is all combined.
- Dissolve the stock cube / bouillon in the 2 cups of hot water and add to the mixture.
- Finally stir in the rice.
- Give the mixture a good stir and bring it to the boil.
- Reduce the heat then leave to simmer slowly for 15 - 20 minutes (stirring often to prevent it sticking to the pan) until the most of the liquid has been absorbed by the rice.
- Remove from the heat and serve hot.