Here’s a classic Wet Burritos recipe—rich, saucy, and perfect for a hearty meal 🌯🍅
🌯 Wet Burritos
⏱ Time
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Prep: 20 minutes
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Cook: 25–30 minutes
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Serves: 4
🧺 Ingredients
Burrito Filling
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1 lb (450 g) ground beef, chicken, or turkey
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika (optional)
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Salt & pepper to taste
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1 cup cooked rice
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1 cup canned black beans, drained & rinsed
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1 cup shredded cheese (cheddar or Monterey Jack)
Burrito Assembly
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4–6 large flour tortillas
Enchilada-Style Sauce (Wet Part)
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2 cups red enchilada sauce or homemade tomato-chili sauce
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½ cup sour cream or Mexican crema (optional for creaminess)
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1 tsp chili powder or smoked paprika (optional)
Topping
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1 cup shredded cheese
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Chopped cilantro
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Sliced olives or jalapeños (optional)
👩🍳 Instructions
1. Cook the Filling
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In a skillet over medium heat, sauté onion until translucent (~5 min).
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Add garlic; cook 30 seconds.
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Add ground meat, season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned.
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Stir in rice, beans, and cheese. Remove from heat.
2. Assemble Burritos
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Preheat oven to 375°F / 190°C.
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Warm tortillas slightly for easier rolling.
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Spoon filling into each tortilla, fold sides, and roll tightly.
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Place burritos seam-side down in a greased baking dish.
3. Add Sauce & Bake
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Pour enchilada sauce over burritos.
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Top with shredded cheese.
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Bake 20–25 minutes until bubbly and cheese is melted.
4. Serve
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Garnish with cilantro, sour cream, or jalapeños.
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Serve with rice, beans, or a side salad.
🌟 Tips & Variations
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Extra saucy: Double the sauce.
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Vegetarian: Replace meat with sautéed mushrooms, zucchini, or more beans.
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Spicy: Add chipotle in adobo or hot sauce to the filling or sauce.
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Cheesy wet burrito casserole: Layer several burritos in a dish and cover generously with sauce and cheese.
If you want, I can also provide a “slow-cooker wet burritos” version that’s even easier and super saucy.