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Artichoke, Mushroom and and Beef Burritos

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Artichoke, Mushroom and and Beef Burritos

Artichoke, Mushroom and and Beef Burritos
© Randal Oulton

These are delicious, incredibly flavourful burritos.

They are also incredibly healthy - one of these burritos with our suggested toppings is only 3 Weight Watchers PointsPlus®. Your guests won't care about that, though, as these are so good.

Number of servings: 8 cups. 32 1/4 cup servings.

Estimated Prep Time: 1 hour

Estimated Cooking Time: 1 hour


1 teaspoon Black Pepper (ground)
1/2 cup Cilantro (leaves, fresh, chopped)


Spray a dutch oven or a large cooking pot with a few sprays of cooking spray; put onion, peppers, celery and mushrooms in. Cook until soft, stirring frequently, about 30 minutes. When cooked, remove from the pot and set aside. Drain off and discard any liquid remaining.

Give the large pot another spray or two of cooking spray, add ground beef and cook until browned. Chop artichoke hearts up coarsely and stir into ground beef along with ricotta.

Add the veggie mixture back into the pot with the beef mixture. Season with the rosemary, thyme, cumin, ground coriander, fresh coriander leaves, fresh parsley, salt, pepper, few slashes liquid smoke, 1 1/2 lemons squeezed, bit of chili powder or chipotle powder. Stir, and sauté a bit to develop the flavours.

Serve on wraps along with items such as mashed squash (a tablespoon or two of a squash such as butternut spread on burrito wrap before applying any other filling), shredded lettuce, shredded low-fat cheese, low-fat sour cream, avocado slices, chopped tomato, hot sauces.

Recipe notes

This makes a lot, so you can freeze some for another few rounds of work-free burritos some time in the future.

Instead of artichoke hearts, you can use pieces.

The veggies will give off enough liquid so that you don't need any oil, especially once the mushrooms start cooking. If you are worried about them drying out before that, add a tablespoon or two of white wine. (You can do them all in a pressure cooker for 15 minutes to save time - we did them in a Nutricook™ on the veg setting.) Instead of discarding any remaining liquid from the veggies, consider freezing it for soups as it's very flavourful. Feel free to adjust / tone down / fire up the flavouring to suit your tastes. Feel free to add some diced hot chiles to the veggie mixture if you wish. We used a salt substitute instead of the salt.

Nutrition Notes

Makes 8 cups, 1 PointsPlus® per 1/2 cup. However, you effectively use in practice only about 1/4 cup on a burrito in order to leave room for other fillings.

To assemble the burritos, we used Weight Watchers® whole wheat tortillas which are 2 PointsPlus® each, a low-fat cheddar cheese which was 2 PointsPlus per 30g, and a low-fat sour cream that was 1 PointsPlus per 2 tablespoons. We counted as 3 points 1 burrito with a few tablespoons of burrito filling, plus a few of the toppings that we used. For instance, on one burrito, you could use as toppings mashed squash, lettuce, tomato, salsa, and a tablespoon of low-fat sour cream, and on another, swap the sour cream for an avocado slice and a sprinkle of the shredded low-fat cheese.

The ricotta cheese we used was 5% milk fat.

Weight Watchers® Info
Per 1 burrito

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.