Tex-Mex Wet Burrito (Burrito Mojado)
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5
2 reviews
Excellent
Tex-Mex Wet Burrito (Burrito Mojado)
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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
- 2 cups Tex-Mex chili gravy
- 1 tbsp cumin powder
- 1 tsp oregano See Note 1, dried
- 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 flour tortilla large
Toppings
- 1 cup Pico de Gallo optional
- 1 cup guacamole optional
- 1 cup sour cream optional
- carrots side dish, Pickled Mexican
Instructions
- Make the Tex Mex Chili Gravy.
- In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
- Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute.
- 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.
- Pour some of the Tex-Mex Chili Gravy to cover bottom of 13×9″ baking dish.
- 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.
- 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).
- Remove from oven and top with the remaining Tex Mex Chili Gravy and shredded Colby-Jack cheese and bake another 5 minutes, uncovered.
- Serve with any or all optional toppings sprinkled on top and Pickled Mexican Carrots.
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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