I make these in bulk. Wrap them and freeze them. They are my version of the freezer burrito. Remember that the (things in parenthesis) are for WW measurement purposes but you can mix it up and count accordingly!
12 low-carb burrito size tortillas (mine measure as 1 point each)
3 cans of fat-free refried beans (1 pt per 1/2 cup serving, 3.5 servings in each can)
6 light string cheese sticks (2 pt per stick)
1 can organic medium Pace picante sauce
Preheat oven to 350 degrees. Spray baking sheets with non stick cooking spray.
Blend beans and picante sauce together. Put 1/2 cup of mixture in a tortilla. Shred half of a cheese stick and lay in the burrito on top of the bean mixture. Then fold your burrito. I prefer the envelope fold found here. This keeps the fillings inside for reheating later.
Place burrito fold side down on the baking pan. Repeat with remaining tortillas and filling.
Spray burritos with cooking spray. Bake for 10-20 minutes until you reach desired crispness. The baking step is important because it helps the burrito maintain structure in the reheating process.
When reheating the burrito, I tend to do 1 minute on each side at 70% power. Then I toss it in the toaster oven and toast light to medium to get some crisping on the tortilla. Make sure you toast fold side down to prevent the burrito from opening itself.
I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.