The first time I made this Wet Burrito Recipe, I was blown away by the combination of flavors and textures. Stuffed with rice, beans, and tender meat, these hearty burritos are baked until warm and slathered in shiny enchilada sauce. Topped with melted cheese, they’re as indulgent as it gets.
Making them at home quickly became one of my favorite meals, especially for family dinners. Everyone loves their bold flavors, and they’re surprisingly easy to prepare! Whether you’re a wet burrito enthusiast or trying them for the first time, this recipe promises satisfaction.
Gather Your Ingredients for the Best Wet Burritos
Using fresh and complementary ingredients is key to achieving restaurant-quality results. Here’s what you’ll need to recreate this flavorful dish at home:
- 4 large flour tortillas: Choose large-sized tortillas for hearty, foldable burritos. Warm them slightly to avoid cracking.
- 2 cups shredded chicken, pork, or beef: Opt for tender, pre-cooked meat for convenience, or use a plant-based protein for a vegan twist.
- 1 cup cooked Mexican rice: The seasoned rice complements the filling, but plain white or brown rice works too.
- 1 cup black beans or pinto beans: These protein-packed beans add creaminess to every bite.
- 1 ½ cups red or green enchilada sauce: Use your preferred sauce for bold flavor. Homemade works great if you have time!
- 1 cup shredded mozzarella cheese: Melts beautifully over the saucy burrito, but you can swap this for Monterey Jack, cheddar, or non-dairy cheese.
Note: This recipe makes 4 servings. Increase quantities to serve more!
Creative Variations for Every Preference
Wet burritos are incredibly adaptable, so feel free to tweak the ingredients to match your cravings or dietary needs:
- Go Vegetarian or Vegan: Replace meat with sautéed bell peppers, zucchini, or mushrooms. Choose plant-based cheese and vegan enchilada sauce.
- Low-Carb Option: Use low-carb tortillas or layer the fillings into a casserole for a tortilla-free version.
- Add More Flavor: Mix roasted corn, pickled jalapeños, or chorizo into your filling for an extra punch.
- Dairy-Free Substitute: Use non-dairy cheese alternatives or skip the cheese entirely, focusing on rich, spiced flavors.
Cooking Time
This recipe is quick enough for a weeknight meal but tastes like a special treat:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Tools You’ll Want for Easy Cooking
Having these tools handy will make the process smooth and fun:
- Baking dish/pan: Perfect for baking burritos to crispy and bubbly perfection.
- Small saucepan: To heat the enchilada sauce.
- Knife: For slicing and dicing any toppings.
- Large spoon: To spread sauce evenly over the burritos.
How to Make the Tastiest Wet Burritos?
Making wet burritos may seem fancy, but it’s easier than you think. Follow this simple process for perfect results every time:
Prepare the Ingredients
Start by cooking your rice and warming the beans. If you’re using meat, shred or slice it finely. Have all the components laid out to make assembly efficient. I like to heat the tortillas in a skillet or microwave for a few seconds. It makes them pliable and easier to roll.
Assemble the Burritos
Lay a tortilla flat on a clean surface. Add a generous scoop of rice, beans, and shredded meat (or veggies), then sprinkle some cheese on top. Roll the tortilla tightly, ensuring the edges are tucked securely to lock everything in.
Bake to Perfection
Preheat your oven to 375°F (190°C). Place the rolled burritos seam-side down in a baking dish. Bake for about 20 minutes, ensuring everything inside is heated through.
Smother with Sauce
While the burritos bake, warm your enchilada sauce in a pan. Once baked, pull the burritos out of the oven and pour the sauce over them generously. Top with more shredded cheese for gooey goodness.
Melt the Cheese
Return the sauced burritos to the oven for 5-7 minutes or until the cheese is fully melted and bubbling. The aroma will tell you they’re ready!
Add Toppings and Serve
Once out of the oven, top the burritos with your favorite garnishes like sour cream, guacamole, or fresh salsa. Now, grab a plate and dig in!
Additional Tips for Making These Burritos Irresistible
Over time, I’ve learned a few tricks that make these wet burritos even better:
- Don’t overstuff: Filling them too much makes rolling tricky and leads to spills.
- Pre-cook all components: This ensures the burrito is uniformly hot and delicious after baking.
- Warm the tortillas: Cold tortillas tend to crack during rolling, so heat them just enough to make them pliable.
- Homemade enchilada sauce: If you have time, a fresh batch of enchilada sauce can elevate the meal significantly.
How to Serve Wet Burritos for Ultimate Enjoyment?
Presentation makes these burritos extra special. Serve them on colorful plates to contrast the vibrant sauce and melted cheese. Garnish with fresh herbs like cilantro and dollops of sour cream or guacamole for that extra pop of color. Pair them with a crunchy salad, tortilla chips, and salsa for a complete and satisfying meal.
Nutritional Information
Here’s a quick snapshot of the nutritional profile per serving (values may vary with ingredients):
- Calories: 455
- Protein: 39g
- Carbohydrates: 37g
- Fat: 16g
Make Ahead and Storage Tips
Wet burritos are great for prepping ahead and storing for later. Here’s how to manage leftovers:
Refrigeration
Store assembled but unsauced burritos in an airtight container for up to 3 days. Add sauce and cheese right before baking.
Freezing
Freeze unsauced burritos for up to 3 months. Place them in freezer-safe bags or containers, with parchment paper in between to prevent sticking. Thaw in the refrigerator overnight before reheating.
Reheating
For leftovers, heat the burritos in the oven or microwave until warm. If previously frozen, bake at 375°F (190°C) until heated through, adding sauce and cheese before serving.
Why You’ll Fall in Love with This Recipe?
Wet burritos have so much going for them, you’ll want to make them weekly!
- Simple and approachable: Despite their amazing appearance, they’re easy to prepare and hard to mess up.
- Customizable: They work for all diets—with room for endless variations.
- Hearty and comforting: Each burrito offers layers of satisfying flavors and textures.
- Family-approved: Always a hit at potlucks or weeknight dinners.
- Budget-friendly: Simple pantry staples transform into an irresistible meal.
These wet burritos are bound to become a go-to in your recipe collection. Easy to make, bursting with flavor, and customizable, they’ll keep everyone at your table happy!
This video will walk you through every step of the recipe so you can cook along easily:
Wet Burrito Recipe
Ingredients
- 4 large flour tortillas
- 2 cups shredded chicken pork, or beef (or plant-based protein)
- 1 cup cooked Mexican rice
- 1 cup black beans or pinto beans cooked
- 1 ½ cups red or green enchilada sauce
- 1 cup shredded mozzarella cheese or non-dairy cheese
Instructions
- Prepare the Ingredients: Cook the rice and warm the beans. Shred or slice the meat (or prepare veggies). Heat tortillas slightly to prevent cracking.
- Assemble the Burritos: Lay a tortilla flat, add rice, beans, and shredded meat (or veggies), then sprinkle with cheese. Roll the tortilla tightly, securing the edges.
- Bake the Burritos: Preheat the oven to 375°F (190°C). Place the burritos seam-side down in a baking dish and bake for 20 minutes.
- Smother with Sauce: While the burritos bake, heat the enchilada sauce in a small saucepan. Once baked, pour the sauce over the burritos and top with extra cheese.
- Melt the Cheese: Return the burritos to the oven for 5-7 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with sour cream, guacamole, or salsa and enjoy!
Notes
- Make it Vegetarian/Vegan: Use sautéed bell peppers, zucchini, or mushrooms instead of meat. Choose plant-based cheese and vegan enchilada sauce.
- Low-Carb Option: Use low-carb tortillas or opt for a tortilla-free casserole version.
- Customize: Add roasted corn, pickled jalapeños, or chorizo for more flavor.
- Storage: Assemble burritos and store them in the fridge (without sauce) for up to 3 days. Freeze unsauced burritos for up to 3 months and thaw overnight before baking.
