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Wet Burrito Recipe with Enchilada Sauce

Experience the mouthwatering Wet Burrito recipe, featuring tender and flavorful fillings wrapped in a warm tortilla. Top it off with a generous serving of zesty enchilada sauce for an irresistibly delicious and saucy twist. Savor the perfect blend of textures and flavors in every satisfying bite.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 500kcal

Equipment

  • Large skillet or frying pan
  • Baking dish
  • Aluminum foil
  • Mixing bowls
  • Whisk or fork
  • Knife and Cutting board
  • Spoon or spatula
  • Oven (optional)

Ingredients

For the Wet Burrito

  • 1 pound ground beef or chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup cooked rice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 4 large flour tortillas

For the Enchilada Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • 1 cup tomato sauce
  • Salt and pepper, to taste

Instructions

  • Preheat your oven to 350°F (175°C) (optional).
  • Over medium heat, use skillet or frying pan, to heat olive oil. After that, add minced garlic, diced onion and sauté so that the onion becomes translucent.
  • Add the ground beef or chicken to the skillet and cook until it's browned and cooked through. Break up any large chunks with a spoon or spatula.
  • Sprinkle cumin powder, chili powder, paprika, salt, and pepper over the meat mixture. Stir well to combine the spices evenly.
  • Now put black beans and cooked rice in the skillet. Mix everything together until well combined. To meld the flavors cook for an additional 2-3 minutes.
  • Put sauce pan over medium heat add olive oil to heat. To create a roux, add the flour and whisk slowly for about 1 minute.
  • Stir in the chili powder, cumin powder, garlic powder, dried oregano, salt, and pepper. Cook for another minute to toast the spices slightly.
  • By whisking constantly, gradually pour in chicken or vegetable broth to prevent lumps from forming. Add the tomato sauce and continue whisking until the sauce thickens slightly.
  • Reduce the heat to low and let the enchilada sauce simmer for about 10 minutes, stirring occasionally. Add salt and pepper according to your taste to adjust the seasoning.
  • Warm the flour tortillas briefly in a microwave or on a dry skillet to make them pliable.
  • Divide the meat and rice filling evenly among the tortillas. Sprinkle shredded cheese on top of each portion.
  • Roll the tortillas tightly, tucking in the sides as you go. Place the rolled burritos seam-side down in a baking dish.
  • Drizzle prepared enchilada sauce slowly over the burritos, making sure they are fully covered.
  • In the preheated oven place the baking dish by covering it with aluminum foil. Bake for about 20 minutes until the cheese is melted and the sauce is bubbly.
  • Remove the foil and continue baking for an additional 5 minutes to lightly crisp the tortilla edges.
  • Once done, remove the wet burritos from the oven and let them cool slightly. Serve hot and garnish with your favorite toppings, such as chopped cilantro, diced tomatoes, or sour cream.