Wet Burrito Recipe

This wet burrito recipe is a popular Mexican-inspired dish made with large flour tortillas filled with seasoned shredded meat, beans, Mexican rice, and melted cheese, then baked and topped with warm enchilada sauce. Ideal for an easy dinner or family meal, this oven-baked burrito delivers bold flavors and a comforting texture. Perfect for meal prep, customizable with chicken, beef, or vegetarian fillings, and finished with classic toppings like sour cream, guacamole, and salsa, this homemade wet burrito is a reliable option for quick weeknight cooking and crowd-pleasing meals.

Ingredients

• 3 cups cooked, shredded beef, chicken, pork, or steak
• 2 cups red or green enchilada sauce (homemade or store-bought)
• 1 can black beans or pinto beans, drained and rinsed (or refried beans)
• 1½ cups Mexican rice (or cilantro-lime rice, white or brown)
• 2 cups shredded mozzarella cheese or cheese of choice, divided
• 5 large flour tortillas (burrito size)

Optional fillings:

• Sautéed bell peppers and onions
• Roasted corn
• Shredded cabbage

Toppings:

• Sour cream
• Guacamole
• Pico de gallo or salsa

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Lay a tortilla flat and add meat, beans, rice, and a generous sprinkle of cheese. Fill well, but not so much that rolling becomes difficult.
3. Roll the tortilla tightly, folding in the sides, and place seam-side down on the baking sheet. Repeat with remaining tortillas.
4. Bake for 20 minutes, or until the burritos are heated through.
5. While baking, warm the enchilada sauce in a saucepan or microwave.
6. Remove burritos from the oven, spoon enchilada sauce generously over each one, and sprinkle with the remaining cheese.
7. Return to the oven for a few minutes, just until the cheese is melted.
8. Serve hot with sour cream, guacamole, and pico de gallo or salsa.

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Tips

• Warm the tortillas slightly before filling to prevent tearing.
• Place burritos close together on the baking sheet to help them hold their shape.
• Use freshly grated cheese for better melting.

Variations and Substitutions

• Swap mozzarella for Monterey Jack, cheddar, or a Mexican cheese blend.
• Make it vegetarian by using beans, rice, and vegetables only.
• Use corn tortillas for a gluten-free option (smaller size recommended).

FAQs

Can I make this ahead of time?
Yes. Assemble and bake the burritos without sauce, then refrigerate. Add sauce and cheese before reheating.

Can I freeze wet burritos?
Yes. Freeze baked burritos without sauce. Reheat, then add sauce and cheese before serving.

Which enchilada sauce works best?
Both red and green sauces work well. Choose based on your spice and flavor preference.

Serving Suggestions

• Serve with tortilla chips and salsa on the side.
• Pair with a simple green salad or Mexican-style slaw.
• Add sliced jalapeños for extra heat.

Why You’ll Love This Recipe

• Hearty and filling, perfect for family meals.
• Easy to customize with different proteins and fillings.
• Great for meal prep and leftovers.