Tex-Mex Wet Burrito (Burrito Mojado)

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    55 mins

  • Servings

    6

  • Calories

    714 kcal

  • Course

    Dinner

  • Cuisine

    Tex-Mex

Tex-Mex Wet Burrito (Burrito Mojado)

This Tex-Mex Wet Burrito is stuffed with a hearty mixture of beef and beans, then smothered in a sensationally savory chili gravy.

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Ingredients

Servings
  • 2 cups Tex-Mex Chili Gravy
  • 1 tbsp cumin powder
  • 1 tsp dried oregano (See Note 1)
  • 1 tsp chili powder (See note 2)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 lbs ground beef 90/10 (See Note 3)
  • 2 cups refried beans (See Note 4)
  • 2 cups Colby-Jack cheese shredded (divided)
  • 6 large flour tortillas

Toppings

  • 1 cup Pico de Gallo optional
  • 1 cup guacamole optional
  • 1 cup sour cream optional
  • Pickled Mexican Carrots side dish
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Instructions

  1. Make the Tex Mex Chili Gravy.
  2. In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
  3. Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute.
  4. Add ground beef, spices and cook for 2 minutes, breaking up meat as it browns. Add refried beans, 1 cup cheese and stir to combine. Cook for 2 minutes. Season to taste. Set aside to cool slightly.
  5. Pour some of the Tex-Mex Chili Gravy to cover bottom of 13×9″ baking dish.
  6. Spread 2/3 cup of ground beef filling horizontally across the center of a tortilla, keeping the filling close to each edge. Next, bring the bottom half of the tortilla up and over the top of the filling. Then fold in each side and roll the burrito up into a nice package. TIP: Don't roll the burrito up too tightly or the tortilla could tear.
  7. Place the rolled burrito seam side down on top of the sauce in the casserole dish. Repeat until 6 burritos are in the pan. Cover with aluminum foil to bake 15 minutes (or make 2 at a time in a skillet as pictured, optional).
  8. Remove from oven and top with the remaining Tex Mex Chili Gravy and shredded Colby-Jack cheese and bake another 5 minutes, uncovered.
  9. Serve with any or all optional toppings sprinkled on top and Pickled Mexican Carrots.
  10. NOTE: size and number of burritos vary depending on how much filling you choose to use.

Notes

  • I prefer to use Mexican oregano, feel free to substitute.
  • I make my own chili powder, feel free to substitute with your favorite.
  • This recipe uses a ground beef and bean filling, but these are other alternative fillings: Carne Asada, Pollo Asado, Carnitas (3 ways to make): Authentic Mexican Carnitas, Slow Cooker Carnitas, Pressure Cooker Carnitas (IP), Ground Beef Taco filling, Ground Pork Taco filling, also any of my Enchilada fillings.
  • Substitute homemade refried beans with one 14oz can refried beans.

Nutrition Information

Show Details
Calories 714kcal (36%) Carbohydrates 35g (12%) Protein 36g (72%) Fat 42g (65%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 145mg (48%) Sodium 1749mg (73%) Potassium 608mg (17%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 1155IU (23%) Vitamin C 3mg (3%) Calcium 418mg (42%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 714 kcal

% Daily Value*

Calories 714kcal 36%
Carbohydrates 35g 12%
Protein 36g 72%
Fat 42g 65%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 145mg 48%
Sodium 1749mg 73%
Potassium 608mg 13%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 1155IU 23%
Vitamin C 3mg 3%
Calcium 418mg 42%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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