Low-Point Wet Burritos

Ingredients:

1 lb lean ground turkey or chicken
1 onion, diced
1 bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 can (10 oz) enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
4 large whole wheat tortillas
1 cup reduced-fat shredded Mexican cheese blend
Optional toppings: diced avocado, salsa, chopped cilantro, plain non-fat Greek yogurt
Instructions:

Cook Meat and Vegetables:

In a large skillet, cook the ground turkey or chicken over medium heat until browned and cooked through. Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
Add Beans and Corn:

Stir in the black beans and thawed corn kernels, and cook for an additional 2-3 minutes until heated through.
Season and Simmer:

Sprinkle the ground cumin, chili powder, garlic powder, salt, and pepper over the meat and vegetable mixture. Pour in the enchilada sauce and stir to combine. Let the mixture simmer for 5-7 minutes to allow the flavors to meld together.
Assemble Burritos:

Preheat the oven to 375°F (190°C). Place a portion of the meat and vegetable mixture onto each tortilla. Sprinkle with a portion of the reduced-fat shredded Mexican cheese blend. Roll up the tortillas and place them seam side down in a baking dish.
Bake:

Pour any remaining enchilada sauce over the top of the burritos. Sprinkle with additional cheese if desired. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve:

Remove the burritos from the oven and let them cool slightly. Serve the low-point wet burritos hot, garnished with optional toppings such as diced avocado, salsa, chopped cilantro, and plain non-fat Greek yogurt.
Nutrition Facts (per serving, makes 4 servings):

Calories: 430 kcal
Total Fat: 11g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 760mg
Total Carbohydrate: 54g
Dietary Fiber: 11g
Sugars: 6g
Protein: 31g
Note: Nutrition values are approximate and may vary depending on specific ingredients used.

Lean ground turkey or chicken (1 lb) – 0 points
Onion, diced – 0 points
Bell pepper, diced – 0 points
Black beans, drained and rinsed (15 oz can) – 0 points
Frozen corn kernels, thawed (1 cup) – 0 points
Enchilada sauce (10 oz can) – 0 points
Ground cumin (1 teaspoon) – 0 points
Chili powder (1 teaspoon) – 0 points
Garlic powder (1/2 teaspoon) – 0 points
Whole wheat tortillas (4 large) – 0 points
Reduced-fat shredded Mexican cheese blend (1 cup) – 2points
Optional toppings: diced avocado, salsa, chopped cilantro, plain non-fat Greek yogurt – points vary depending on the amount used
Adding up the points for all ingredients:

Total points = 0 + 0 + 0 + 0 + 0 + 0 + 0 + 0 + 0 + 0 + 2 + points for optional toppings

The points for optional toppings will vary depending on the amount used and their specific nutritional values. You can calculate the points for each topping based on their nutritional information and add them to the total points.

So, the total Weight Watchers points for the listed ingredients is 6 points plus the points for optional toppings.