Ohhh yes — wet burritos are pure comfort food 🌯🔥
Here’s a classic, smothered Mexican-restaurant–style wet burrito that’s hearty, saucy, and cheesy.
🌯 Classic Wet Burrito
Ingredients
Burrito Filling
- 1 lb ground beef (or shredded beef/chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- 1 cup refried beans
- 1 cup cooked rice (optional)
- 4–6 large flour tortillas
Red Enchilada Sauce
- 2 cups red enchilada sauce (store-bought or homemade)
Toppings
- 2 cups shredded cheddar or Monterey Jack
- Sour cream
- Chopped lettuce
- Diced tomatoes
- Sliced olives (optional)
- Green onions or cilantro
Instructions
1. Cook the filling
- Brown beef with onion until fully cooked.
- Add garlic and taco seasoning; simmer 2–3 minutes.
- Stir in refried beans and rice (if using).
2. Assemble burritos
- Warm tortillas so they’re pliable.
- Spoon filling down the center.
- Roll tightly, tucking in sides.
3. Smother & bake
- Place burritos seam-side down in a baking dish.
- Pour enchilada sauce generously over the top.
- Sprinkle with cheese.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly.
4. Finish
- Top with sour cream, lettuce, tomatoes, olives, and green onions.
- Serve hot and very fork-required.
🔥 Pro Tips
- Use warm tortillas so they don’t tear.
- Want extra saucy? Add a second layer of sauce halfway through baking.
- For restaurant style, mix a little salsa into the enchilada sauce.
Variations
- 🐔 Chicken wet burrito with green enchilada sauce
- 🌶️ Smothered chili burrito
- 🧀 Cheese-only wet burrito
- 🌯 Bean & rice vegetarian
If you want, I can also share:
- Authentic Michigan-style wet burrito
- Green sauce version
- Slow cooker filling
- Make-ahead freezer method
Just say the word 😄
