Why You’ll Love These Wet Burritos
Unlike their traditional counterparts, wet burritos bring a whole new level of comfort food satisfaction to your dinner table.
I’m obsessed with how the enchilada sauce transforms ordinary burritos into fork-and-knife affairs that’ll have everyone asking for seconds.
The combination of seasoned beef, refried beans, and melty cheese creates a hearty meal that’s perfect for weeknight dinners.
And that sauce? Absolutely dreamy.
What I love most is how customizable these are.
Rice or no rice, extra cheese (always my choice), or topped with fresh cilantro—you can make them your own.
Trust me, these wet burritos will become your new family favorite.
What Ingredients are in Wet Burritos?
Wet burritos are all about layers of flavor and that perfect comfort food satisfaction. The combination of savory beef filling, refried beans, and gooey cheese all wrapped up in a tortilla and smothered with enchilada sauce creates a meal that’s both hearty and delicious. I think what makes these special is the balance between the spiced beef mixture and that amazing sauce that transforms them from hand-held to fork-worthy.
Let’s look at everything you’ll need to create this Mexican-inspired favorite.
For the Beef Filling:
- 1½ pounds (680g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 can (15 oz/425g) refried beans
- ½ cup beef broth or water
For the Burritos:
- 6 large flour tortillas (10-12 inch)
- 2 cups shredded Mexican-blend cheese (or cheddar + Monterey Jack)
- 1 cup cooked rice (optional, but traditional in many versions)
For the Enchilada-Style Wet Sauce:
- 2 cups red enchilada sauce (homemade or store-bought)
- ½ cup tomato sauce
- ½ teaspoon cumin
- ½ teaspoon garlic powder
For Toppings:
- ¾ cup shredded cheese
- Optional: sour cream, chopped cilantro, diced tomatoes, sliced jalapeños
When shopping for these ingredients, quality really makes a difference, especially with the enchilada sauce. You can certainly use store-bought sauce for convenience, but if you have time, homemade brings so much more flavor.
For the tortillas, look for the “burrito size” ones that are large enough to hold all that delicious filling without tearing. And while the recipe lists several optional toppings, I highly recommend at least using fresh cilantro and a dollop of sour cream to balance the richness of the dish.
The beauty of wet burritos is their versatility—feel free to adjust the spice levels or add vegetables to make them your own.
How to Make These Wet Burritos
Let’s start by cooking that flavorful beef filling that makes these burritos so satisfying. In a large skillet over medium heat, cook 1½ pounds of ground beef until it’s fully browned and crumbly. If you notice excess grease, go ahead and drain it—nobody wants a soggy burrito before the sauce even comes into play.
Next, add your finely chopped small onion and cook for 3-4 minutes until it softens up nicely. Then toss in those 3 minced garlic cloves and cook for about 30 seconds, just until that wonderful aroma hits your nose.
Now comes the flavor bomb. Add your spice blend: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper. These spices really transform ordinary ground beef into something special.
After stirring in the spices, add your 15-ounce can of refried beans and ½ cup of beef broth (or water if that’s what you have on hand). The beans not only add protein but give the filling that perfect texture—not too dry, not too wet.
While this mixture simmers, prepare your wet sauce by combining 2 cups of red enchilada sauce, ½ cup tomato sauce, ½ teaspoon cumin, and ½ teaspoon garlic powder in a separate bowl.
Assembly is where the magic happens. Warm up your 6 large flour tortillas slightly to make them more pliable, then place a generous portion of the beef mixture in the center of each one.
Add some of your 2 cups of shredded Mexican-blend cheese and, if you’re using it, a spoonful of that cup of cooked rice. Fold the sides in, then the bottom up, and roll away from you to create a neat package.
Place these seam-side down in a baking dish, then pour your enchilada wet sauce all over them. The sauce should completely cover the burritos—this is what makes them “wet,” after all.
Sprinkle the remaining ¾ cup of cheese on top and bake until bubbling and slightly crispy on the edges. When they emerge from the oven, steaming and saucy, add your favorite toppings like sour cream, cilantro, or diced tomatoes.
The contrast between the hot, savory burrito and cool, creamy toppings? Absolute perfection.
Wet Burritos Substitutions and Variations
While the traditional wet burrito recipe I’ve shared is absolutely delicious, the beauty of this Mexican-American comfort food lies in its flexibility.
You can easily swap ground beef for shredded chicken, pork, or even plant-based meat alternatives. Not a fan of refried beans? Black or pinto beans work wonderfully too.
For the sauce, try salsa verde for a tangy twist, or mole for something rich and complex. Dairy-free? Substitute regular cheese with your favorite non-dairy version.
And don’t be afraid to play with the fillings—roasted vegetables, corn, or even sweet potatoes can create exciting new flavor combinations.
What to Serve with Wet Burritos
Although wet burritos are hearty and satisfying on their own, I’ve found that a few complementary side dishes can elevate your meal to restaurant-quality status.
My go-to sides include Mexican rice with its tomato-infused flavor, or cilantro lime rice for something brighter. A simple green salad with avocado and a tangy lime dressing cuts through the richness perfectly.
For something more substantial, consider refried or black beans (if you didn’t already include them inside your burrito), or my personal favorite—elote-style corn.
On hot days, nothing beats a side of chilled pico de gallo or a cucumber salad with tajin.
Final Thoughts
After trying wet burritos for the first time, I became completely obsessed with their saucy, cheesy goodness.
There’s something magical about that combination of savory filling, melty cheese, and rich enchilada sauce that transforms an ordinary burrito into something extraordinary.
What I love most is how versatile they are.
Don’t have beef? Use chicken or beans. Need a quicker version? Grab a rotisserie chicken. The beauty of wet burritos lies in their adaptability while maintaining that comfort-food appeal.
Trust me, once you’ve gone “wet,” regular burritos might never satisfy you again.
Wet Burritos
Ingredients
Equipment
Method
- In a large skillet over medium heat, cook ground beef until fully browned and crumbly. Drain excess grease if needed.
- Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in chili powder, cumin, paprika, oregano, salt, and black pepper.
- Add refried beans and beef broth (or water). Simmer the mixture together.
- In a separate bowl, combine red enchilada sauce, tomato sauce, cumin, and garlic powder for the wet sauce.
- Warm the flour tortillas slightly to make them more pliable.
- Place a generous portion of the beef mixture in the center of each tortilla. Add shredded cheese and rice (if using).
- Fold the sides in, then the bottom up, and roll away from you to create a neat package.
- Place burritos seam-side down in a baking dish.
- Pour the enchilada wet sauce over the burritos, ensuring they're completely covered.
- Sprinkle remaining cheese on top and bake until bubbling and slightly crispy on the edges.
- Serve hot with optional toppings like sour cream, cilantro, diced tomatoes, or jalapeños.
