Wet burrito recipe

Storage Options

• Refrigerate (best within 3 days): Cool completely, cover tightly, and store. Reheat covered at 350°F/175°C for 15–20 minutes, or microwave in 60-second bursts until hot.
• Freeze (up to 2 months): Assemble burritos but don’t sauce. Wrap individually, freeze, then bake from frozen at 375°F/190°C for 30–35 minutes. Add sauce and cheese for the last 10–12 minutes.
• Leftover sauce: Refrigerate 5 days or freeze 2 months. Great on enchiladas, breakfast tacos, or chilaquiles.

Summary

A saucy, cheese-blanketed Wet burrito recipe with seasoned beef or chicken, beans, and rice, baked under red enchilada sauce until the tortilla turns fork-tender and the top bubbles golden.

Equipment

• 12×8-inch (or 13×9-inch) baking dish
• Large skillet
• Small saucepan
• Whisk and heatproof spatula
• Measuring cups and spoons
• Foil or oven-safe lid

Ingredients

For the Filling

• 1 lb (450 g) ground beef or shredded cooked chicken
• 1 tbsp olive oil (skip if beef has enough fat)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 cup cooked rice (white or Spanish-style)
• 1 cup canned pinto or black beans, rinsed and drained
• 1/2 cup corn kernels (optional)
• 2 tbsp lime juice

For the Sauce & Assembly

• 2 cups red enchilada sauce (store-bought or homemade)
• 1 tbsp tomato paste
• 1/2 cup low-sodium chicken or vegetable stock
• 1 tbsp butter (for sheen)
• 4 large (10–12 inch) flour tortillas
• 2 cups shredded cheese (cheddar + Monterey Jack or Oaxaca)
• Neutral spray oil or 1 tsp olive oil for the dish

To Serve

• Shredded lettuce
• Pico de gallo or salsa
• Sour cream or Mexican crema
• Sliced jalapeños, avocado, cilantro, lime wedges

Instructions

1. Heat the oven: Preheat to 375°F (190°C). Lightly oil the baking dish.
2. Cook the aromatics: In a large skillet over medium heat, warm oil. Add onion and sauté 3–4 minutes until translucent. Stir in garlic for 30 seconds.
3. Brown and season: Add beef (or warm chicken). Cook beef until no pink remains, breaking up with a spatula. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; bloom 30–60 seconds.
4. Finish the filling: Stir in beans, rice, and corn (if using). Splash with lime juice. Taste and adjust seasoning. Remove from heat.
5. Make the sauce: In a saucepan, whisk enchilada sauce with tomato paste and stock. Simmer 3–4 minutes to thicken slightly. Whisk in butter until glossy; remove from heat.
6. Assemble burritos: Warm tortillas briefly to make pliable. Divide filling among tortillas. Roll tightly, tucking ends. Place seam-side down in the dish.
7. Smother and bake: Pour most of the sauce over burritos (reserve 1/2 cup). Top with cheese. Bake 15–18 minutes until bubbling and the cheese melts.
8. Finish and serve: Spoon on remaining sauce. Rest 3 minutes. Add lettuce, pico, crema, cilantro, and jalapeños. Serve with lime.

Notes

• Tortillas: Large flour tortillas hold more filling and withstand sauce without tearing.
• Rice: Day-old rice prevents sogginess and keeps structure inside the burrito.
• Sauce body: A bit of tomato paste and butter helps the sauce cling without getting watery.
• Protein swaps: Use rotisserie chicken, leftover carnitas, or plant-based crumbles with the same seasoning.