Wet Burrito Recipe
These wet burritos are filled with rice, beans, and tender meat, all baked to perfection and topped with a rich enchilada sauce. The result is a hearty, indulgent meal that’s surprisingly easy to make and perfect for family dinners or potlucks.
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.