Here’s a delicious, saucy Wet Burritos recipe—loaded with seasoned meat, beans, cheese, and smothered in a rich red sauce. Perfect for dinner or a hearty meal.
Ingredients (Serves 4)
For the Filling
- 1 lb (450 g) ground beef or shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1 cup cooked rice (optional)
- 1 cup shredded cheese (cheddar or Mexican blend)
For the Red Sauce
- 1 can (15 oz) tomato sauce
- 1/2 cup water or broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Other Ingredients
- 4 large flour tortillas
- Toppings: sour cream, chopped cilantro, diced onion, avocado, shredded lettuce
Instructions
1. Make the Red Sauce
- In a saucepan, combine tomato sauce, water, chili powder, cumin, garlic powder, salt, and pepper.
- Simmer over medium heat for 10 minutes, stirring occasionally. Adjust seasoning to taste.
2. Prepare the Filling
- In a skillet, cook ground beef (or chicken), onion, and garlic until meat is browned and onions are soft.
- Add chili powder, cumin, paprika, salt, and pepper. Stir well.
- Add beans and cooked rice (if using). Mix thoroughly. Remove from heat.
3. Assemble the Burritos
- Warm tortillas slightly to make them pliable.
- Spoon a generous amount of filling onto the center of each tortilla.
- Sprinkle shredded cheese over the filling.
- Roll the tortillas, folding the sides in and rolling tightly.
4. Smother the Burritos
- Place the rolled burritos in a baking dish.
- Pour the red sauce evenly over the top, covering each burrito.
- Sprinkle extra cheese on top if desired.
- Bake at 350°F (175°C) for 15–20 minutes, until heated through and cheese is melted.
5. Serve
- Top with sour cream, diced onion, avocado, chopped cilantro, or shredded lettuce.
- Serve with Mexican rice or a side salad for a complete meal.
💡 Tips for Extra Flavor
- Add green chilies or jalapeños to the filling for a spicy kick.
- For a richer sauce, blend in a roasted red pepper or a pinch of smoked paprika.
- Leftovers freeze well—store burritos individually in foil for quick reheating.
If you want, I can also give a “30-minute quick wet burritos” version that’s ready fast but still full of flavor, perfect for weeknights.
Do you want me to share that faster version?
