Wet Burritos Recipe

Wet Burritos Recipe Introduction

This wet burritos recipe creates the ultimate comfort food experience by combining all the best elements of Mexican cuisine into one satisfying dish. Unlike traditional burritos that are eaten by hand, wet burritos are served on a plate and generously covered with a rich, flavorful sauce and melted cheese. This recipe features seasoned ground beef, creamy refried beans, and fluffy Spanish rice wrapped in soft flour tortillas, then topped with a homemade enchilada sauce and cheese before baking to bubbly perfection. The result is a hearty, restaurant-style meal that brings authentic Mexican flavors to your dinner table with ingredients you likely already have in your kitchen.

Storage Options

Store leftover wet burritos covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until heated through. Assembled but unbaked wet burritos can be covered tightly and refrigerated for up to 24 hours before baking. The sauce and filling components can be prepared separately and stored in the refrigerator for up to 4 days, making meal prep easier during busy weeks.

Summary

This wet burritos recipe serves 6 people and takes approximately 45 minutes to prepare and cook. The dish features seasoned ground beef, refried beans, and Spanish rice wrapped in flour tortillas, then topped with homemade enchilada sauce and cheese before baking until bubbly and golden.

Equipment

Large skillet or sauté pan
Medium saucepan
9×13-inch baking dish
Large mixing spoon
Measuring cups and spoons
Can opener
Cheese grater
Aluminum foil
Serving plates and utensils

Ingredients

For the Filling:

1 lb ground beef (80/20 lean-to-fat ratio)
1 medium onion, diced
3 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (16 oz) refried beans
2 cups cooked Spanish rice
6 large flour tortillas (10-12 inch)
2 cups shredded Mexican cheese blend, divided
½ cup sour cream
2 green onions, chopped

For the Enchilada Sauce:

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt
Pinch of ground cinnamon
2 cups chicken broth
1 can (8 oz) tomato sauce
1 tablespoon white vinegar

For Garnish:

Shredded lettuce
Diced tomatoes
Sliced jalapeños
Chopped cilantro
Additional sour cream
Lime wedges

Instructions

Prepare the sauce: In a medium saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Gradually whisk in chicken broth, tomato sauce, and vinegar. Simmer for 10-15 minutes until thickened, stirring occasionally.
Cook the beef: In a large skillet, brown ground beef over medium-high heat, breaking it up as it cooks. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
Season the filling: Drain excess fat from beef mixture. Add taco seasoning and cook according to package directions. Remove from heat and set aside.
Warm the beans: Heat refried beans in a small saucepan over low heat, stirring occasionally until warm and smooth.
Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Assemble burritos: Warm tortillas in microwave for 30 seconds to make them pliable. For each burrito, spread about ⅓ cup refried beans down the center of tortilla, add ⅓ cup Spanish rice, ⅓ cup beef mixture, and 2 tablespoons cheese.
Roll burritos: Fold in sides of tortilla, then roll tightly from bottom to top. Place seam-side down in prepared baking dish.
Add sauce and cheese: Pour enchilada sauce evenly over burritos. Sprinkle remaining cheese on top.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake additional 10 minutes until cheese is melted and bubbly.
Serve: Let cool for 5 minutes before serving. Garnish with desired toppings.

Notes

Use day-old rice for best texture in Spanish rice
Don’t overfill tortillas to prevent breaking during rolling
Make sure tortillas are warm and pliable before assembling
The sauce can be made up to 3 days ahead and refrigerated
Adjust spice level by adding more or less chili powder to the sauce

Tips for Success

Creating perfect wet burritos requires attention to several key details that ensure optimal results. First, make sure your tortillas are properly warmed before assembly, as cold tortillas tend to crack when rolled. Use a damp paper towel to cover tortillas while microwaving for 30 seconds to achieve the right flexibility. When assembling your wet burritos, don’t overfill them, as this makes rolling difficult and can cause the tortillas to break. Place fillings in the center third of the tortilla, leaving space around the edges for proper folding. The enchilada sauce should be thick enough to coat the burritos without making them soggy, so simmer it until it reaches a consistency similar to heavy cream. Allow the wet burritos to rest for 5 minutes after baking before serving, as this helps the sauce set slightly and makes cutting easier.

Additional Tips and Variations

Transform your wet burritos recipe with these creative variations and improvements. For a chicken version, substitute 1 pound of cooked, shredded chicken for the ground beef and season with cumin, chili powder, and garlic powder. Create a vegetarian option by using black beans, grilled vegetables, and extra cheese as the filling. Make it healthier by using whole wheat tortillas, lean ground turkey, and adding sautéed bell peppers and onions to the filling. For extra flavor, add a layer of guacamole or sliced avocado before rolling. You can also experiment with different cheese combinations like sharp cheddar, Monterey Jack, or pepper jack for varied flavor profiles. Consider making a breakfast version using scrambled eggs, breakfast sausage, hash browns, and cheese. For meal prep, assemble the burritos without sauce, wrap individually, and freeze for up to 3 months.

Frequently Asked Questions (FAQ)

Q: Can I make wet burritos ahead of time? A: Yes! Assemble the burritos without sauce, cover tightly, and refrigerate for up to 24 hours. Add sauce and cheese just before baking.

Q: What’s the difference between wet burritos and enchiladas? A: Wet burritos use flour tortillas and are typically larger, while enchiladas use corn tortillas and are smaller. Both are topped with sauce and cheese.

Q: Can I freeze wet burritos? A: Assemble without sauce, wrap individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before adding sauce and baking.

Q: How do I prevent soggy burritos? A: Don’t add too much sauce, and make sure your filling isn’t too wet. Let beans cool slightly before assembling, and don’t add cold ingredients.

Q: Can I use corn tortillas instead of flour? A: Flour tortillas work best for wet burritos due to their size and flexibility. Corn tortillas are more traditional for enchiladas.

Q: What sides go well with wet burritos? A: Mexican rice, refried beans, guacamole, chips and salsa, or a simple green salad complement wet burritos perfectly.

Conclusion

This wet burritos recipe delivers an authentic Mexican-American comfort food experience that transforms ordinary ingredients into an extraordinary meal. The combination of seasoned ground beef, creamy refried beans, and fluffy Spanish rice wrapped in soft flour tortillas creates a satisfying base, while the homemade enchilada sauce and melted cheese elevate the dish to restaurant-quality status. The beauty of this wet burritos recipe lies in its versatility, allowing you to customize ingredients based on preferences and dietary needs while maintaining the core elements that make wet burritos so beloved. Whether you’re feeding a hungry family on a weeknight or entertaining guests for a casual dinner party, this recipe provides a crowd-pleasing meal that brings people together around the table. The make-ahead potential and excellent reheating qualities make this wet burritos recipe a practical addition to your meal planning repertoire, ensuring you can enjoy this comforting dish whenever the craving strikes.

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