Wet Burrito
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5
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Calories
455 kcal
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Course
Main Course
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Cuisine
Mexican
Wet Burrito
Description
The Wet Burrito combines cooked shredded beef, chicken, pork, or steak with beans such as black, refried, or pinto, Mexican-style rice, and mozzarella cheese wrapped tightly in large flour tortillas. The burritos are baked until heated through, then smothered in warmed enchilada sauce with an additional cheese sprinkle, further baked until melted and bubbly.
This layering and baking method results in a soft burrito with a flavorful, saucy exterior, contrasted by the tender, well-seasoned filling inside. The use of familiar Mexican ingredients creates an accessible comfort food that can be enjoyed as a main course for lunch or dinner.
Garnishes like sour cream, guacamole, pico de gallo, and salsa add cooling, creamy, or tangy notes that complement the richness of the baked burrito with sauce. These toppings also enable some customization based on personal taste.
The burritos can be prepared in advance, stored in the refrigerator for several days depending on ingredient freshness, or frozen for up to three months, making this dish suitable for batch cooking and convenient reheating.
Ingredients
- 3 cups beef cooked shredded or chicken or pork or steak
- 2 cups enchilada sauce homemade or store-bought, red or green
- 1 can black beans drained and rinsed (or refried beans, or pinto beans
- 1 1/2 cups Mexican rice or cilantro lime, white or brown rice
- 2 cups mozzarella cheese or your favorite kind, divided, shredded
- 5 large (burrito size) flour tortilla
- bell pepper sautéed; roasted; shredded
- onion
- corn
- cabbage
For topping:
- sour cream or alternatives
- guacamole
- Pico de Gallo
- 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.
Notes
- You can prepare and roll the burritos 2 to 5 days ahead; store tightly wrapped in the refrigerator to maintain freshness.
- For longer storage, freeze rolled burritos in a freezer-safe bag for up to 3 months; thaw overnight before baking.
- Heat enchilada sauce thoroughly before spooning over burritos, and add cheese on top to melt during the final bake for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 1510mg | 63% |
| Potassium | 505mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 978IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 271mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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