Ah, got it! A wet burrito is essentially a large burrito smothered in sauce (usually red chili or enchilada sauce) and melted cheese. It’s rich, comforting, and perfect for a hearty meal. Here’s a classic recipe:
Ingredients (makes 4 servings)
For the burritos:
- 4 large flour tortillas
- 1 lb (450 g) ground beef, chicken, or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup cooked rice (optional)
- 1 cup cooked beans (black, pinto, or refried)
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup chopped fresh cilantro (optional)
For the sauce:
- 1 can (15 oz) red enchilada sauce or chili sauce
- ½ cup tomato sauce (optional, for thinner sauce)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder (optional, for extra spice)
For topping:
- 1 cup shredded cheese
- Sour cream
- Chopped green onions or cilantro
Instructions
- Cook the filling:
- In a skillet over medium heat, sauté the onion until translucent.
- Add garlic and cook 30 seconds.
- Add ground meat, cumin, chili powder, salt, and pepper. Cook until browned.
- Stir in beans and rice if using. Remove from heat.
- Prepare the sauce:
- In a small saucepan, mix the enchilada sauce, tomato sauce, garlic powder, onion powder, and chili powder. Heat over low until warm.
- Assemble the burritos:
- Warm tortillas slightly so they are pliable.
- Place ½–¾ cup of filling in the center of each tortilla.
- Sprinkle a little cheese and cilantro on top of the filling.
- Roll the burrito tightly (fold sides in, then roll).
- Smother with sauce:
- Preheat oven to 350°F (175°C).
- Place rolled burritos in a baking dish.
- Pour sauce over the top of each burrito, then sprinkle with remaining cheese.
- Bake:
- Bake for 15–20 minutes until cheese is melted and sauce is bubbling.
- Serve:
- Top with sour cream, green onions, or extra cilantro. Enjoy with rice, beans, or a side salad.
💡 Tips:
- For a spicier version, add jalapeños to the filling or sauce.
- You can make these ahead of time and freeze before baking—just cover with foil and bake longer if frozen.
If you want, I can also give a super quick 20-minute skillet version that skips the oven but still tastes amazing. Do you want me to do that?
