Print

Wet Burritos

Print Recipe

These Wet Burritos are loaded with seasoned ground beef, refried beans, melted cheese, and optional rice, then covered in a rich enchilada-style sauce and baked until hot and bubbly. They are hearty, comforting, and easy to make for a satisfying family dinner.

Ingredients

For the Beef Filling

  • 1½ lb (680 g) ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 (15 oz / 425 g) can refried beans
  • ½ cup beef broth or water

For the Burritos

  • 6 large flour tortillas, 10–12 inches
  • 2 cups shredded Mexican-blend cheese or a combination of cheddar and Monterey Jack
  • 1 cup cooked rice, optional

For the Wet Sauce

  • 2 cups red enchilada sauce, homemade or store-bought
  • ½ cup tomato sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder

For Topping

  • ¾ cup shredded cheese

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if needed.
  2. Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds.
  3. Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well to coat the beef with the seasonings.
  4. Stir in the refried beans and ½ cup beef broth or water. Cook for 3–5 minutes, stirring occasionally, until the filling is hot and creamy. Remove from the heat.
  5. In a bowl, combine the enchilada sauce, tomato sauce, cumin, and garlic powder.
  6. Preheat the oven to 375°F (190°C). Lightly spread some of the wet sauce over the bottom of a 9×13-inch baking dish.
  7. Warm the tortillas briefly so they are flexible. Place a generous portion of the beef and bean filling down the center of each tortilla. Add cooked rice if using, then sprinkle with some of the shredded cheese.
  8. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito. Place the burritos seam-side down in the baking dish.
  9. Pour the remaining wet sauce evenly over the burritos, making sure they are well covered. Sprinkle the remaining ¾ cup cheese over the top.
  10. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted.
  11. Let the wet burritos rest for 5 minutes before serving. Add your favorite toppings and serve warm.

Notes

  • Use lean or regular ground beef depending on how rich you want the filling.
  • Warm the tortillas before filling to prevent them from cracking while rolling.
  • For extra heat, add diced jalapeños, hot sauce, or a pinch of cayenne to the beef filling.
  • You can add cooked rice, sautéed bell peppers, corn, or black beans to the filling.
  • For a creamier topping, serve with sour cream, avocado, or guacamole.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • If the burritos become too dry while reheating, add a little extra enchilada sauce before warming.

Find it online: https://ayoubrecipe.com/wet-burritos/