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Wet Burrito Recipe
Ash Tyrrell

Wet Burrito Recipe

The first time I made these wet burritos, 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.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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!

Notes

  • 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.