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Wet Burrito

Mouthwatering Wet Burrito Recipe for Comfort Food Lovers

This Wet Burrito recipe offers a comforting, flavor-packed meal perfect for busy nights or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground beef a flavorful base
  • 1 packet Taco seasoning perfect blend of spices
  • 1 cup Tomato sauce adds moisture and rich taste
  • 1 can Refried beans creamy and delicious
For the Rice
  • 2 cups Cilantro lime rice zesty notes
For Assembling
  • 2 cups Monterey Jack cheese melty and gooey
  • 4 large Flour tortillas large enough to wrap fillings
For the Sauce
  • 2 cups Enchilada sauce key to achieving the classic experience
Optional Toppings
  • 1 cup Shredded lettuce adds a refreshing crunch
  • 1 cup Pico de gallo fresh burst of flavor
  • 1 cup Sour cream adds richness

Equipment

  • large skillet
  • Baking Dish
  • small saucepan

Method
 

Preparation
  1. Preheat your oven to 350℉ and spray a large baking dish with non-stick spray.
  2. Cook the ground beef in a large skillet over medium heat until browned, about 5-7 minutes.
  3. Combine taco seasoning and tomato sauce with the beef, cook for 2-3 minutes.
  4. Layer tortillas with beef mixture, refried beans, cilantro lime rice, and cheese, then roll tightly.
  5. Bake the burritos for 15-20 minutes until the tortillas are slightly crispy and cheese is melted.
  6. Heat enchilada sauce in a small saucepan, then drizzle over the baked burritos and sprinkle cheese on top.
  7. Bake for an additional 5 minutes until cheese is completely melted and bubbly.
  8. Garnish with shredded lettuce, sour cream, and pico de gallo before serving.

Nutrition

Serving: 1burritoCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1200mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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