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Wet Burritos

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These hearty wet burritos feature seasoned ground beef and refried beans wrapped in flour tortillas, then smothered in enchilada sauce and melted cheese. A comforting Mexican-American dish that transforms traditional burritos into a fork-and-knife affair.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 burritos
Course: Main Course
Cuisine: Mexican, Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1.5 pounds ground beef
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper
  • 15 ounces refried beans
  • 0.5 cup beef broth or water
For the Burritos
  • 6 large flour tortillas 10-12 inch size
  • 2 cups Mexican-blend cheese shredded
  • 1 cup cooked rice optional
For the Enchilada-Style Wet Sauce
  • 2 cups red enchilada sauce homemade or store-bought
  • 0.5 cup tomato sauce
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
For Toppings
  • 0.75 cup shredded cheese
  • sour cream optional
  • cilantro chopped, optional
  • tomatoes diced, optional
  • jalapeños sliced, optional

Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl

Method
 

  1. In a large skillet over medium heat, cook ground beef until fully browned and crumbly. Drain excess grease if needed.
  2. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper.
  4. Add refried beans and beef broth (or water). Simmer the mixture together.
  5. In a separate bowl, combine red enchilada sauce, tomato sauce, cumin, and garlic powder for the wet sauce.
  6. Warm the flour tortillas slightly to make them more pliable.
  7. Place a generous portion of the beef mixture in the center of each tortilla. Add shredded cheese and rice (if using).
  8. Fold the sides in, then the bottom up, and roll away from you to create a neat package.
  9. Place burritos seam-side down in a baking dish.
  10. Pour the enchilada wet sauce over the burritos, ensuring they're completely covered.
  11. Sprinkle remaining cheese on top and bake until bubbling and slightly crispy on the edges.
  12. Serve hot with optional toppings like sour cream, cilantro, diced tomatoes, or jalapeños.

Notes

These wet burritos can be customized with different proteins like chicken or pork. For best results, use large burrito-size tortillas to prevent filling from escaping. The enchilada sauce can be store-bought for convenience, but homemade brings more flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven until hot and bubbly.

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