Ah, wet burritos — they’re a Tex-Mex classic! 🌯 Unlike regular burritos, wet burritos are smothered in a sauce (red chili, green chili, or enchilada sauce) and topped with melted cheese. Here’s a delicious version you can make at home:
🌯 Wet Burritos Recipe
Ingredients (Serves 4)
For the filling:
- 1 lb ground beef, chicken, or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt & pepper to taste
- 1 can (15 oz) black beans or pinto beans, drained
- ½ cup cooked rice
For assembly:
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- Sour cream, chopped cilantro (optional)
For the sauce:
- 1 can (10 oz) red enchilada sauce or
- 1 can (10 oz) green chili sauce (for a tangy version)
Instructions
1️⃣ Cook the filling:
- In a skillet, sauté onions and garlic until soft.
- Add meat and spices, cook until browned.
- Stir in beans and rice. Remove from heat.
2️⃣ Assemble burritos:
- Place a generous scoop of filling in each tortilla.
- Roll tightly and place seam-side down in a baking dish.
3️⃣ Add sauce & cheese:
- Pour sauce over the burritos until fully covered.
- Sprinkle shredded cheese on top.
4️⃣ Bake:
- Preheat oven to 375°F (190°C).
- Bake 15–20 minutes until cheese is melted and bubbly.
5️⃣ Serve:
- Top with sour cream, cilantro, or extra sauce.
- Optional: serve with Mexican rice or a side salad.
💡 Tips:
- Make ahead: Assemble and refrigerate overnight, then bake before serving.
- For extra flavor: Sauté the filling with a little tomato paste or diced green chilies.
- Shortcut: Use rotisserie chicken instead of raw meat for faster prep.
If you want, I can also give a quick stove-top version that’s ready in 20 minutes and just as saucy and cheesy — no oven needed.
Do you want me to share that?