Fajita "Cupcakes"

I've decided to blog all my recipes from now on so that everyone can revert back to here when they see a recipe I've posted on facebook or instagram.  Hopefully, once school is over in May I will be able to post actual videos of recipes and instructions.  For now this is easiest for me.  Enjoy!

Tonight, I decided to make one of our favorite recipes.  Mr. Arnold loves anything and everything SPICY...which explains his love for these fajita cupcakes.  You can certainly make these in a milder version if your not into hot and spicy food. 

Ingrediants
onion
bell peppers
fajita seasoning
beef fajita meat
Pace chunky salsa
salsa con queso
won ton wraps
weight watchers mexican style blend shredded cheese
black beans

Optional
lettuce
guacamole
plain greek yogurt

First, you need to start by preheating your oven to 375 degrees.  Next, chop up your onions and bell peppers.  Sautee in a skillet for 10-15 minutes or until tender (I do not use olive oil to coat I just use Pam spray since it's ZERO points and olive oil is 2 points for every tablespoon).  Then, add half a package of McCormick Fajita seasoning mix.  Set aside.

Now your ready to assemble your "cupcakes".  I like to measure everything out and make an assembly line.  This makes it go faster and ensures your counting points correctly.  If you do not have a weight watcher food scale then I highly recommend getting one.  First, take your muffin tin and grease it (I again use Pam spray since its ZERO points). First layer will consist of your won ton wrappers.

Then, take a can of black beans and drain.  Rinse.  Measure out 1 cup and use half for your first layer.

Second layer will be your salsa con queso.  Measure out 1/2 tablespoon for each cupcake.

Third layer will be your sauteed onions and bell peppers.  Use half of the mixture.

Fourth layer is your fajita meat.  I use it right out of the package.  You will use half.

Fifth layer is your salsa.  I do not measure this out since its ZERO points.  I use anywhere from 1/2 to 1 tablespoon depending on how spicy I want them.

Sixth layer is your shredded cheese.  I use 1/3 cup for this layer divided among the 12 cupcakes.

Now your final step is to REPEAT the layers. 

Cook for 16-18 minutes.

You can top with greek yogurt ("sour cream"), lettuce, or guacamole.

Here is the finished product :)

Here is the break down of points:
Won ton wraps: 12 points for 24

Black beans: 4 points for 1 cup

Salsa con queso: 6 points for 12 tablespoons

Onions and Bell Peppers: 0 points

Beef Fajita: 7.5 points for package

Salsa: 0 points

Weight Watchers shredded cheese: 4 points for 2/3 cup

Total: 33.5 points / 12 = 2.79 points per "cupcake"

Serving size (3 "cupcakes") = 8 WW Points

 

If you add sour cream that is another point (1/3 cup) or guacamole is 3 WW points per 100 calorie package.  Considering the amount of food per serving this is very low in points.  This has become a weakly staple in our house!!!

 

I also calculated it's $2.40 per serving.  Very affordable!!!  I would typically make this for dinner and then me and Jamie would take leftovers for lunch the next day.