Of course! Wet Burritos are a delicious and comforting take on the classic burrito. Instead of being served dry, they are smothered in a flavorful sauce and melted cheese, making them a cross between a burrito and an enchilada.
They’re hearty, messy, and absolutely delicious. Here’s a classic, foolproof recipe.
Classic Wet Burritos
Also sometimes called “Smothered Burritos,” this recipe has three main parts: the burrito filling, the enchilada-style sauce, and the assembly.
Ingredients
For the Burrito Filling:
· 1 lb ground beef (or shredded chicken, ground turkey, or beans)
· 1 small onion, chopped
· 2 cloves garlic, minced
· 1 packet (1 oz) taco seasoning
· ½ cup water
· 1 (16 oz) can refried beans
· 2 cups cooked rice (Spanish or white rice)
· 1 cup shredded cheddar or Mexican blend cheese
For the Sauce:
· 1 (10 oz) can red enchilada sauce (mild or medium)
· 1 (10.5 oz) can condensed cream of mushroom soup OR ½ cup sour cream
For Assembly:
· 4-5 large burrito-size flour tortillas (10-12 inch)
· 1 ½ cups shredded cheddar or Mexican blend cheese, for topping
· Cooking oil
Optional Toppings:
· Shredded lettuce
· Diced tomatoes
· Sliced black olives
· Sour cream
· Sliced jalapeños
· Chopped cilantro
Instructions
- Prepare the Filling:
· In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess grease.
· Add the minced garlic and cook for one more minute.
· Stir in the taco seasoning and ½ cup water. Bring to a simmer and cook until the water has mostly evaporated.
· Remove from heat and stir in the refried beans and cooked rice until well combined. Set aside.
- Make the Smothering Sauce:
· In a medium bowl, whisk together the can of enchilada sauce and the cream of mushroom soup (or sour cream) until smooth. This creates a rich, creamy, and flavorful sauce.
- Warm the Tortillas:
· Gently warm the tortillas according to the package directions (usually in a microwave for 20 seconds wrapped in a damp paper towel, or on a hot skillet for a few seconds per side). This makes them pliable and prevents tearing.
- Assemble the Burritos:
· Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
· Spoon about 1 cup of the beef and rice filling onto the lower third of a tortilla.
· Sprinkle a little shredded cheese over the filling.
· Fold the sides of the tortilla inward, then tightly roll it up from the bottom, forming a burrito.
· Place the burrito seam-side down in the prepared baking dish.
· Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Smother and Bake:
· Pour the prepared sauce evenly over the top of the burritos, making sure they are completely covered.
· Sprinkle the remaining 1 ½ cups of cheese generously over the sauce.
· Cover the dish with aluminum foil and bake for 20-25 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the cheese is completely melted and bubbly.
- Serve:
· Let the burritos rest for 5 minutes before serving. They will be very hot!
· Carefully transfer each wet burrito to a plate using a large spatula.
· Add your favorite optional toppings like shredded lettuce, diced tomatoes, and a dollop of sour cream.
Tips for the Perfect Wet Burrito:
· Don’t Overfill: Using about 1 cup of filling per burrito is the sweet spot. Overfilling will make them difficult to roll and they may burst open in the oven.
· The Sauce Shortcut: The enchilada sauce + cream of mushroom soup combo is a classic, easy hack for a creamy, rich sauce. For a more traditional red sauce, you can use two cans of enchilada sauce instead.
· Tortilla is Key: Use the large, burrito-size flour tortillas. The smaller “fajita-size” ones won’t hold all the filling.
· Make it Spicy: Use hot enchilada sauce, add a diced jalapeño to the filling, or use Pepper Jack cheese for topping.
· Make Ahead: You can assemble the burritos in the baking dish, cover, and refrigerate for up to 24 hours before adding the sauce and cheese and baking. You may need to add a few extra minutes to the baking time if starting from cold.
· Freezing: Assemble the burritos without the sauce and cheese, wrap individually in plastic wrap and foil, and freeze. Thaw in the fridge overnight, then smother with sauce and cheese and bake as directed.
This is the ultimate comfort food that satisfies the craving for something cheesy, saucy, and hearty. Enjoy