Wet Burrito

A large flour tortilla stuffed with seasoned meat, beans, and rice, then baked under a blanket of rich enchilada sauce and melted cheese. “Wet” because it’s generously smothered—just like at your favorite Mexican restaurant.

Ingredients (Serves 4)

Filling

• 1 lb ground beef or shredded chicken

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or homemade)

• 1 cup cooked rice (optional but classic)

• 1 cup refried beans or black beans

Burritos

• 4 large flour tortillas

Sauce & Topping

• 2 cups red enchilada sauce

• 1½–2 cups shredded cheddar or Mexican-blend cheese

Optional Toppings

• Sour cream

• Chopped cilantro

• Diced tomatoes

• Sliced jalapeños

Instructions

1. Cook the Filling
   Heat olive oil in a skillet.
   Sauté onion until soft, add garlic, then meat.
   Cook until browned. Stir in taco seasoning and ¼ cup water; simmer 2–3 minutes.

2. Assemble Burritos
   Warm tortillas slightly.
   Spread beans, rice, and meat mixture down the center.
   Roll tightly into burritos.

3. Bake Wet Burritos
   Preheat oven to 375°F (190°C).
   Place burritos seam-side down in a baking dish.
   Pour enchilada sauce over top.
   Sprinkle generously with cheese.

4. Bake
   Bake 20–25 minutes until hot and bubbly.

5. Serve
   Top with sour cream, cilantro, or jalapeños. Serve immediately.

Tips & Variations

• Use green enchilada sauce for a tangy twist

• Make it smothered chicken burrito with shredded rotisserie chicken

• Low-carb: use low-carb tortillas, skip rice

Q & A

Q: Can I make wet burritos ahead?
A: Yes! Assemble, cover, and refrigerate up to 24 hours before baking.

Q: Can I freeze them?
A: Yes—freeze before baking, then bake from frozen (add 10–15 min).

Q: Why is it called “wet”?
A: Because it’s covered in sauce instead of eaten dry 🌯😄