Thereʼs something incredibly satisfying about a warm, cheesy wet burrito coming out of the oven with bubbling sauce around the edges. The tortilla softens just enough to soak in all that flavor, and when you cut into it, everything inside stays tucked together while the sauce drapes over every bite. Itʼs the kind of dinner that fills the kitchen with that unmistakable Tex-Mex aroma—savory beef, a hint of spice, and melty cheese. When you want a meal that feels cozy and hearty but still easy enough for a weeknight, this is one of those recipes that hits the spot every single time.
What makes this dish really shine is how easily it comes together. You’re building layers of flavor in the filling, rolling everything in a soft tortilla, and then letting the sauce do its job in the oven. It’s simple. It’s comforting. And it’s absolutely delicious. This is the kind of recipe you’ll find yourself coming back to, especially when the weather gets chilly or you need something filling and fuss-free.
WHAT IS A WET BURRITO?
A wet burrito is basically everything you love about a traditional burrito but smothered in a rich, warm sauce and topped with cheese. Instead of grabbing it with your hands like a handheld burrito, wet burritos are meant to be eaten with a fork and knife.
Here’s what makes a burrito “wet”:
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A large flour tortilla filled with seasoned meat, beans, and rice
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A smooth red enchilada-style sauce poured on top
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Plenty of cheese melted until gooey and golden
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A few fresh toppings to brighten everything up
The sauce is the star. When it hits the hot burrito, it makes the tortilla extra soft and creates the saucy bite that wet burritos are known for. If you’ve ever ordered one at a Mexican restaurant, you already know how good they are. Making them at home lets you adjust the heat, customize the filling, and load up the cheese as much as you want.
INGREDIENTS YOU NEED FOR WET BURRITOS
Youʼll need:
For the Filling
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1 pound ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon chili powder
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1 teaspoon cumin
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1 teaspoon paprika
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1 (15-ounce) can refried beans
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1 cup cooked rice
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1 cup shredded cheddar cheese
For Assembly
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4 large burrito-size flour tortillas
For the Sauce
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2 tablespoons butter
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2 tablespoons flour
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2 cups beef broth
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1 (10-ounce) can red enchilada sauce
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon cumin
For Topping
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1–2 cups shredded cheese (cheddar or a Mexican blend)
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Chopped lettuce
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Sliced green onions
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Diced tomatoes
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Sour cream
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Sliced avocado
INGREDIENT NOTES AND EASY SUBSTITUTIONS
MEAT: Ground beef is classic in wet burritos, but you can easily swap it for shredded chicken, leftover steak, ground turkey, or even pork carnitas. If you’re using something already cooked, add it at the same point you would add the beans so everything heats together.
BEANS: Refried beans make the filling extra creamy and hold everything together. Black beans or pinto beans also work if you prefer a chunkier texture.
RICE: White rice, brown rice, or Spanish rice all fit perfectly. If you want to stretch the recipe or add bulk without extra meat, add a bit more rice.
CHEESE: Cheddar melts nicely, but a Mexican blend melts a little smoother and has great flavor. Monterey Jack also works well for a mild, creamy finish.
TORTILLAS: Burrito-size flour tortillas are ideal. They’re big, soft, and easy to roll without tearing. Warming them for a few seconds makes rolling even easier.
SAUCE: The sauce you pour over the burritos creates the signature “wet” look. You can use mild, medium, or hot enchilada sauce depending on your taste. If you like a creamier finish, stir in a splash of heavy cream at the end.
HOW TO MAKE WET BURRITOS
These burritos come together in just a few steps. You’re cooking the filling first, then rolling the burritos, then finishing them in the oven with the sauce.
Here’s how to do it:
STEP ONE: COOK THE BEEF
In a large skillet, cook the ground beef over medium heat. Use a wooden spoon to break it into crumbles as it cooks. Once the beef begins to brown, add the diced onion and continue cooking until the onion softens.
STEP TWO: ADD SEASONINGS
Stir in the garlic, salt, pepper, chili powder, cumin, and paprika. Cook for another minute until the spices coat the meat and become fragrant.
STEP THREE: ADD BEANS AND RICE
Lower the heat slightly. Stir in the refried beans and cooked rice. The beans will soften and blend into the beef. Once everything is combined, remove the skillet from the heat and stir in 1 cup of shredded cheese.
The cheese melts slightly from the heat of the filling, helping it stick together and making rolling easier.
STEP FOUR: MAKE THE SAUCE
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to form a smooth paste. Slowly pour in the beef broth while whisking to avoid lumps.
Once the mixture thickens slightly, stir in the enchilada sauce, garlic powder, onion powder, and cumin. Let it simmer for 2–3 minutes until warm and smooth.
STEP FIVE: WARM YOUR TORTILLAS
Warm each tortilla in the microwave for 10–15 seconds. This makes them pliable and less likely to tear.
STEP SIX: ASSEMBLE THE BURRITOS
Place a large scoop of filling into the center of a tortilla. Fold in the sides, then roll from the bottom up, tucking in the filling as you go.
Place each burrito seam-side down in a large baking dish. Repeat with remaining tortillas.
STEP SEVEN: POUR THE SAUCE
Pour the warm sauce evenly over the burritos. Make sure they’re completely covered so they bake up soft and saucy.
STEP EIGHT: TOP WITH CHEESE
Sprinkle as much cheese as you’d like over the top. The more cheese, the more bubbly and golden the burritos will be.
STEP NINE: BAKE
Bake at 350°F for 20 minutes or until the cheese is melted and the sauce is bubbling around the edges.
STEP TEN: GARNISH AND SERVE
Once they come out of the oven, top them with lettuce, tomatoes, green onions, sour cream, or avocado. Serve immediately while everything is warm and cheesy.
PRO TIPS FOR MAKING WET BURRITOS
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Warming the tortillas is key—cold tortillas tear easily.
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Don’t overfill the burritos. A compact roll is easier to smother with sauce and stays intact.
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If your sauce becomes too thick, whisk in a splash of broth to loosen it.
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Let the burritos sit for 2–3 minutes before serving so the sauce settles.
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If you want extra richness, sprinkle a handful of cheese into the filling.
VARIATIONS YOU CAN TRY
CHICKEN WET BURRITOS
Replace the ground beef with shredded chicken. Add a few tablespoons of salsa to the filling for extra flavor.
VEGETARIAN WET BURRITOS
Use black beans, pinto beans, corn, and sautéed peppers instead of meat. Add a spoonful of cream cheese to make the filling silky.
SMOTHERED GREEN BURRITOS
Swap the red sauce for green enchilada sauce to give the burritos a tangy kick.
SPICY WET BURRITOS
Add jalapeños, chipotle peppers in adobo, or a pinch of cayenne to the filling.
BREAKFAST WET BURRITOS
Scrambled eggs, sausage, cheese, and hash brown potatoes wrapped in tortillas and smothered with sauce make a hearty brunch option.
HOW TO SERVE WET BURRITOS
These burritos are filling on their own, but you can round out the meal with:
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Mexican rice
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Corn on the cob
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Chips and salsa
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A simple green salad
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Guacamole
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Refried beans on the side
If you’re feeding a crowd, slice the burritos in half before serving so everyone can grab a portion.
HOW TO STORE AND REHEAT
Wet burritos keep surprisingly well if you store them properly.
IN THE FRIDGE
Allow leftovers to cool completely. Store them in an airtight container for up to 3 days. The tortillas will continue to soften a bit, but the flavor stays great.
IN THE FREEZER
If you want to freeze this recipe, freeze the burritos before adding sauce. Wrap each burrito tightly in plastic wrap, store in a freezer-safe container, and freeze for up to 2 months. Add sauce after thawing and bake as usual.
REHEATING
Microwave: Heat individual portions for 2–3 minutes.
Oven: Cover with foil and bake at 350°F for about 20 minutes.
If reheating from frozen, thaw in the fridge overnight first.
FREQUENTLY ASKED QUESTIONS
Can I make wet burritos ahead of time?
Yes. Assemble the burritos without sauce, store them in the refrigerator, and then add the sauce just before baking.
Do wet burritos get soggy?
They’re meant to be soft, but not mushy. Baking them helps keep the texture just right.
Can I use corn tortillas?
Corn tortillas are too delicate and will fall apart. Stick with flour tortillas.
Can I use store-bought enchilada sauce?
Absolutely. Homemade sauce adds flavor, but a good-quality canned sauce works great.
WET BURRITO RECIPE
Ingredients
Filling
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 15-ounce can refried beans
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
Assembly
- 4 large burrito-size flour tortillas
- Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1 10-ounce can red enchilada sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
Toppings
- 2 cups shredded cheese
- Lettuce chopped
- Green onions sliced
- Tomatoes diced
- Sour cream
- Avocado slices
Instructions
- In a large skillet, cook the ground beef over medium heat until it starts to brown.
- Add the onion and continue cooking until softened.
- Stir in garlic, salt, pepper, chili powder, cumin, and paprika.
- Add refried beans and rice. Mix until combined. Remove from heat and stir in 1 cup cheese.
- Warm tortillas in the microwave for 10–15 seconds.
- Spoon filling into each tortilla, fold the sides inward, and roll tightly.
- Place burritos seam-side down in a baking dish.
- Make the sauce: melt butter, whisk in flour, slowly add broth, then stir in enchilada sauce and seasonings. Simmer 2–3 minutes.
- Pour sauce over burritos.
- Top with shredded cheese.
- Bake at 350°F for 20 minutes or until cheese is melted and bubbly.
- Garnish with lettuce, tomatoes, green onions, sour cream, or avocado. Serve warm.
Notes
