This hearty Wet Burrito delivers pure comfort in every saucy bite. Packed with 39g of protein and ready in just 45 minutes, it’s the perfect weeknight dinner that’ll satisfy your Mexican food cravings. The magic lies in its smothered exterior, drenched in rich sauce, while the well-balanced mix of nutrients keeps you fueled. Whether you’re meal prepping or hosting friends, this filling burrito hits all the right notes with its perfect blend of flavors and textures.
Ingredients for Wet Burrito
- Protein: 3 cups cooked, shredded meat (beef, chicken, pork, or steak)
- Sauce: 2 cups enchilada sauce (red or green)
- Beans: 1 can black or pinto beans, drained and rinsed
- Rice: 1½ cups Mexican rice or any preferred rice variety
- Cheese: 2 cups shredded mozzarella, divided
- Tortillas: 5 large burrito-size flour tortillas
- Optional Fillings: Sautéed bell peppers, onions, roasted corn, shredded cabbage
- Toppings: Sour cream, guacamole, pico de gallo or salsa
Step-by-Step Instructions
- Prep Oven: Preheat to 375°F and line baking sheet with parchment paper
- Assemble: Layer tortillas with meat, beans, rice, and cheese generously
- Roll: Carefully fold ends in and roll tightly, place seam-side down
- First Bake: Cook for 20 minutes until thoroughly heated
- Sauce: Heat enchilada sauce while burritos are baking
- Final Touch: Top with sauce and cheese, return to oven until cheese melts
- Serve: Garnish with sour cream, guacamole, and fresh pico de gallo
Variations & Mix-ins
Make these wet burritos your own! Try adding sautéed mushrooms and peppers for extra flavor, or swap the meat for more beans if you want to go vegetarian. The cheese can be whatever melty type you love – Monterey Jack or a Mexican cheese blend work great. Want it spicier? Mix some diced jalapeños into your filling or use a hotter enchilada sauce.
Make-Ahead & Storage Tips
These burritos are perfect for meal prep! You can roll them up and store them covered in the fridge for up to 2 days before baking. Just add a few extra minutes to the baking time if they’re cold. Already baked them? Pop leftovers in an airtight container – they’ll stay good in the fridge for 3-4 days. Reheat in the microwave or oven until hot and bubbly. The sauce might make them a bit softer when reheated, but they’ll still taste amazing!
Serving Ideas
Turn dinner into a Mexican feast! Set up a toppings bar with extra guacamole, sour cream, fresh cilantro, lime wedges, and different salsas. Add a simple side salad with crisp lettuce and tomatoes dressed in lime juice, or serve with Mexican street corn. Don’t forget some chips and salsa for snacking while the burritos bake!
Pro Tips
Want super neat burritos? Warm your tortillas for about 20 seconds in the microwave – they’ll be more flexible and less likely to tear. When rolling, tuck the sides in first, then roll from the bottom up, keeping everything snug. A little trick: if your tortilla tears, patch it with a slice of cheese during baking – it’ll melt and seal everything up!
Wet Burrito
Equipment
- Baking sheet
- Parchment paper
- Saucepan
Ingredients
For the Burrito
- 3 cups cooked, shredded beef, chicken, pork, or steak
- 2 cups Red or Green enchilada sauce homemade or store-bought
- 1 can black or pinto beans drained and rinsed (or refried beans)
- 1 1/2 cups Mexican rice or cilantro lime, white or brown rice
- 2 cups shredded mozzarella cheese or your favorite kind, divided
- 5 large flour tortillas burrito size
For topping
- sour cream, guacamole, pico de gallo or salsa
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
- Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close).
- Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
- Bake for 20 minutes, or until warmed through.
- Meanwhile heat enchilada sauce in a saucepan or microwave.
- Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese.
- Return to oven for a few minutes, just until cheese is melted.
- Serve topped with sour cream, guacamole and pico de gallo or salsa.
