Go Back
Wet Burritos

WET BURRITO RECIPE

These wet burritos bake up warm, cheesy, and smothered in a rich sauce for a hearty, satisfying dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mexican

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

Warm tortillas before rolling to prevent tearing.
Add more broth to thin the sauce if needed.
Don’t overstuff the burritos or they’ll burst during baking.