mexican wet burrito recipe

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The Best mexican wet burrito recipe
Mexican Wet Burrito
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Wet Burrito Works
❓ Frequently Asked Questions About Mexican Wet Burrito

The Best mexican wet burrito recipe

I’m so excited to share with you one of my family’s favorite recipes: the Mexican Wet Burrito. This dish has been a staple in our household for years, and I’m convinced it will become a favorite in yours too. The Mexican Wet Burrito is a classic recipe that originated in the southwestern United States, specifically in the cities of El Paso and San Antonio. It’s a twist on the traditional burrito, but instead of wrapping it in a tortilla, we fill large flour tortillas with seasoned ground beef, beans, cheese, and vegetables.

The ‘wet’ part of the burrito comes from the abundance of sauce and cheese that covers the entire surface of the tortilla, making it a delicious and satisfying meal that’s perfect for any occasion. One of the things I love about this recipe is how easy it is to make. Simply cook some ground beef with onions and garlic, add in some taco seasoning and cook until it’s browned. Then, add in some canned beans, diced tomatoes, and shredded cheese.

Assemble the burritos by placing a large flour tortilla on a flat surface, spooning some of the beef mixture onto one half of the tortilla, followed by some beans and cheese. Fold the tortilla in half to enclose everything inside. The key to making this recipe successful is using high-quality ingredients. You can’t skimp on using low-quality ground beef or canned beans.

Instead, opt for grass-fed beef and organic beans for better flavor and texture. My kids love helping me make these burritos because they get to add their favorite toppings such as shredded cheese, diced tomatoes, and sour cream. This recipe is perfect for a quick weeknight dinner or as a fun meal for family gatherings. You can also customize it to your liking by adding your favorite toppings or using different types of meat or vegetables.

Another great thing about this recipe is how versatile it is when it comes to reheating leftovers. You can simply reheat them in the microwave or oven until they’re hot and bubbly. In terms of health benefits, this recipe is relatively healthy compared to other Mexican dishes because it uses lean ground beef and plenty of vegetables. Plus, using grass-fed beef ensures that you’re getting more omega-3 fatty acids from your diet.

Mexican Wet Burrito

4.9 from 813 votes

A hearty flour tortilla loaded with seasoned ground beef, refried beans, and cheese, then smothered in a rich red enchilada sauce and baked until bubbly. This classic comfort food is topped with sour cream and fresh garnishes for a satisfying meal.

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Prep Time20 mins

Cook Time30 mins

Resting Time0 mins

Total Time50 mins

Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Filling

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and black pepper to taste

1 can (16 oz) refried beans

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

For the Sauce

2 tbsp vegetable oil

2 tbsp all-purpose flour

2 tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dried oregano

2 cups beef broth

1 can (8 oz) tomato sauce

Salt to taste

For Assembly

4 large flour tortillas (10-inch)

1 cup sour cream

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

1/4 cup sliced green onions

👨‍🍳Directions

1Preheat your oven to 375°F.

2In a large skillet over medium-high heat, cook the ground beef with the diced onion for 6 to 8 minutes, breaking the meat into small pieces, until the beef is browned and the onion is translucent.

3Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper, and cook for 1 minute until fragrant.

4Reduce the heat to low and add the refried beans to the skillet, stirring to combine with the beef mixture.

5Cook for 2 to 3 minutes until the beans are heated through and the mixture is well blended.

6Remove from heat and set aside.

7To make the sauce, heat the vegetable oil in a medium saucepan over medium heat.

8Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture forms a light golden roux.

9Add the chili powder, cumin, garlic powder, onion powder, and oregano, and whisk for 30 seconds until aromatic.

10Slowly pour in the beef broth and tomato sauce while whisking continuously to prevent lumps.

11Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

12Season with salt to taste and remove from heat.

13Warm the flour tortillas in the microwave for 20 seconds or on a dry skillet for 10 seconds per side to make them pliable.

14Place about 3/4 cup of the beef and bean filling in the center of each tortilla, then top with a generous sprinkle of the mixed cheddar and Monterey Jack cheeses, reserving about 1/2 cup of cheese for topping.

15Fold the sides of each tortilla over the filling, then roll tightly from the bottom to form a secure burrito.

16Place the burritos seam-side down in a lightly greased 9×13-inch baking dish.

17Pour the prepared enchilada sauce evenly over the burritos, ensuring they are fully covered.

18Sprinkle the reserved shredded cheese over the sauced burritos.

19Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden on top.

20Remove from the oven and let rest for 5 minutes.

21Serve each wet burrito with a dollop of sour cream, a sprinkle of diced tomatoes, fresh cilantro, and sliced green onions.

22Enjoy immediately while hot.

🔧Equipment

Large skillet

Medium saucepan

9×13-inch baking dish

Mixing bowl

Whisk

Spatula

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 1450mg🌾Total Carbs: 52g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a milder sauce, reduce the chili powder to 1 tablespoon. You can substitute ground turkey or shredded chicken for the beef. To make ahead, assemble the burritos without the sauce, cover and refrigerate for up to 24 hours; add sauce and cheese just before baking.

Watch Video Of How Mexican Wet Burrito Works

This Mexican Wet Burrito recipe is always a hit with my family no matter what occasion we’re celebrating.

Whether we’re having a quick weeknight dinner or hosting a big gathering with friends and family members who have various dietary needs (vegan options included!)

, everyone loves these delicious burritos filled with seasoned ground beef topped with melted cheese along side steamed vegetables – especially when served together at room temperature after letting them sit out uncovered overnight.

❓ Frequently Asked Questions About Mexican Wet Burrito

Q: What type of meat should I use?

The best type of meat to use for this recipe is lean ground beef. You can also use ground turkey or chicken if you prefer.

Q: Can I use store-bought taco seasoning?

Sure! Store-bought taco seasoning is fine to use if you’re short on time or don’t feel like making your own seasoning blend.

Q: How do I prevent my tortillas from tearing?

To prevent your tortillas from tearing when assembling the burritos, make sure they’re fresh and pliable before filling them with ingredients.

Q: Can I make these burritos ahead of time?

You can assemble the burritos ahead of time but don’t assemble them completely until you’re ready to serve them.

Q: What are some good toppings for this recipe?

Some popular toppings include shredded cheese, diced tomatoes, sour cream, salsa, guacamole, cilantro, and avocado.

mexican wet burrito recipe

The Best mexican wet burrito recipe

Mexican Wet Burrito