Get ready to experience the ultimate comfort food mashup with these incredible wet burritos. Unlike their traditional wrapped cousins, these burritos are smothered in a rich enchilada-style sauce and melted cheese, creating a knife-and-fork affair that’s absolutely worth the mess.
This Mexican-American restaurant favorite brings together the best of both worlds – the satisfying filling of a burrito with the saucy indulgence of enchiladas. Perfect for those nights when you’re craving something hearty and soul-warming.
Why You’ll Love This
- Make-ahead friendly – prepare components in advance for easy assembly
- Customizable filling options to please the whole family
- Restaurant-quality results from your home kitchen
- Leftovers reheat beautifully for next-day lunch
- Perfect balance of textures – crispy, cheesy, and saucy in every bite
Ingredients
- 1 lb ground beef
- 2 cups cooked rice
- 1 can refried beans
- 4 large flour tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- Sour cream for serving
Instructions
- Brown ground beef with onions and garlic until cooked through
- Add taco seasoning and simmer for 5 minutes
- Warm tortillas and spread refried beans in the center
- Layer with rice and seasoned beef mixture
- Roll burritos tightly, tucking in the ends
- Place in baking dish and cover with enchilada sauce
- Top with shredded cheese
- Bake at 350°F for 20-25 minutes until cheese is melted and bubbly
Tips & Variations
- Swap ground beef for chicken, pork, or plant-based alternatives
- Make it spicier by adding diced jalapeños or chipotle peppers
- Use green enchilada sauce for a different flavor profile
- Toast tortillas slightly before filling for better structure
- Prep the filling mixture a day ahead for faster assembly
Serving Suggestions
Serve these wet burritos with a side of Mexican rice and refried beans for the full restaurant experience. Top with fresh garnishes like shredded lettuce, diced tomatoes, sliced avocado, and a dollop of sour cream.
Notes
- Store leftover burritos covered in the refrigerator for up to 3 days
- For best results, reheat in the oven rather than microwave
- Sauce should be hot but not boiling when poured over burritos
FAQs
- Can I freeze these? Yes, freeze before adding sauce and cheese. Thaw completely before baking.
- How do I prevent soggy tortillas? Don’t oversauce and ensure filling isn’t too wet.
- Can I make them vegetarian? Absolutely! Use beans, roasted vegetables, or meat alternatives.
- What’s the best cheese to use? A Mexican blend works best, but monterey jack or cheddar are good alternatives.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 lb ground beef
- 2 cups cooked rice
- 1 can refried beans
- 4 large flour tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- Sour cream for serving
Steps
- Brown ground beef with onions and garlic until cooked through
- Add taco seasoning and simmer for 5 minutes
- Warm tortillas and spread refried beans in the center
- Layer with rice and seasoned beef mixture
- Roll burritos tightly, tucking in the ends
- Place in baking dish and cover with enchilada sauce
- Top with shredded cheese
- Bake at 350°F for 20-25 minutes until cheese is melted and bubbly
Notes
- Store leftover burritos covered in the refrigerator for up to 3 days
- For best results, reheat in the oven rather than microwave
- Sauce should be hot but not boiling when poured over burritos
