Wet Burritos

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Wet Burritos are a hearty and flavorful twist on classic burritos, smothered in a rich enchilada sauce.
This Mexican-inspired dish is sure to be a crowd-pleaser.
Here’s how you can make them at home.
Ingredients:
For the Burritos:
1 pound ground beef or shredded cooked chicken
1 onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 cup cooked rice
1 cup shredded cheese (cheddar or Mexican blend)
4 large flour tortillas
For the Enchilada Sauce:

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

 

 

3 tablespoons chili powder

1 teaspoon ground cumin

 

 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional)

 

 

 

2 cups chicken or vegetable broth

1 can (8 ounces) tomato sauce

 

 

Salt and black pepper, to taste

Optional Toppings:

 

 

Sour cream

Sliced green onions

 

 

Chopped fresh cilantro

Salsa

 

Prepare the Filling:

Cook ground beef or chicken in a skillet over medium heat until browned.

 

 

Add onion and garlic, cooking until soft.

Stir in black beans, rice, and cheese until well combined and cheese melts.

 

 

Assemble the Burritos:

Spoon filling onto each tortilla. Fold and roll up.

 

 

Place seam side down in a baking dish.

Make the Enchilada Sauce:

 

 

Heat oil in a saucepan. Mix in flour, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Cook for 1-2 minutes.

 

 

Gradually whisk in broth and tomato sauce. Simmer until thickened. Season with salt and pepper.

 

 

Pour Sauce and Bake:

Pour the sauce over the burritos in the dish.

 

 

Bake at 375°F (190°C) for 20-25 minutes until bubbly.

 

 

Serve:

Let cool slightly and serve with optional toppings like sour cream, green onions, cilantro, and salsa.

 

 

Enjoy these deliciously comforting Wet Burritos, a perfect dish for a family dinner or a casual get-together.

 

 

Variations and Tips

Variations:

Protein Swap: Use ground turkey, pulled pork, or a vegetarian alternative like sautéed mushrooms or lentils for a twist.

 

 

Spicy Kick: Add diced jalapeños or hot sauce to the filling or sauce for extra heat.

Cheesy Topping: Sprinkle extra shredded cheese over the burritos before baking for a gooey, golden topping.

 

 

Green Sauce Version: Substitute red enchilada sauce with salsa verde or a homemade green sauce for a tangy variation.

 

 

Tips:

Make Ahead: Assemble the burritos and refrigerate (without sauce) up to a day in advance. Add sauce and bake when ready.

 

 

Freeze Friendly: Wrap individual burritos in foil and freeze before baking. Thaw, smother in sauce, and bake for a quick meal later.

 

 

Sauce Thickness: If your enchilada sauce gets too thick, thin it with a splash of broth or water until it reaches your desired consistency.

 

 

Customize Fillings: Add sautéed peppers, corn, or spinach for extra flavor and texture.

 

 

Nutritional Information (per serving, without optional toppings)

Calories: ~620

 

 

Protein: ~30g

Carbohydrates: ~55g

Fat: ~30g

 

 

Saturated Fat: ~12g

Fiber: ~7g

Sugar: ~5g

 

 

Sodium: ~950mg

Cholesterol: ~85mg

 

 

Note: Nutritional values can vary depending on specific ingredients and brands used (especially the tortillas, cheese, and broth). To reduce calories and sodium, use leaner meats, low-sodium broth, and lighter cheese options.

 

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