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Wet Burritos

These wet burritos take a beloved Mexican classic to a whole new level by smothering tender tortillas filled with savory beef, refried beans, and melty cheese in a rich enchilada sauce. Perfect for weeknight dinners, this dish is both comforting and customizable, allowing you to adjust the ingredients and spice levels to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 burritos
Course: Main Course
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling:
  • 1½ pounds ground beef (680g)
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 can refried beans (15 oz/425g)
  • ½ cup beef broth or water
For the Burritos:
  • 6 large flour tortillas (10-12 inch)
  • 2 cups shredded Mexican-blend cheese (or cheddar + Monterey Jack)
  • 1 cup cooked rice optional, but traditional in many versions
For the Enchilada-Style Wet Sauce:
  • 2 cups red enchilada sauce (homemade or store-bought)
  • ½ cup tomato sauce
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
For Toppings:
  • ¾ cup shredded cheese
  • Optional toppings sour cream, chopped cilantro, diced tomatoes, sliced jalapeños

Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl

Method
 

  1. In a large skillet over medium heat, cook the 1½ pounds of ground beef until it is fully browned and crumbly. Drain any excess grease.
  2. Add the finely chopped small onion and continue to cook for 3-4 minutes until softened.
  3. Stir in the 3 minced garlic cloves and cook for about 30 seconds until fragrant.
  4. Mix in the spice blend: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper.
  5. Add the can of refried beans and ½ cup of beef broth (or water). Allow the mixture to simmer briefly so the flavors meld.
  6. In a separate bowl, combine 2 cups red enchilada sauce, ½ cup tomato sauce, ½ teaspoon cumin, and ½ teaspoon garlic powder to prepare the wet sauce.
  7. Warm the 6 large flour tortillas to make them pliable. Place a generous portion of the beef mixture in the center of each tortilla, then add 2 cups of shredded Mexican-blend cheese and, if desired, 1 cup of cooked rice.
  8. Fold in the sides of the tortilla and roll tightly to enclose the filling. Place the rolled burritos seam-side down in a baking dish.
  9. Pour the prepared enchilada-style wet sauce evenly over the burritos, ensuring they are completely covered. Sprinkle ¾ cup of shredded cheese on top.
  10. Bake in the preheated oven until the cheese is bubbly and slightly crispy on the edges.
  11. Remove from the oven and top with your favorite extras like sour cream, chopped cilantro, diced tomatoes, or sliced jalapeños. Serve hot.

Notes

Wet burritos are incredibly versatile and can be adapted to suit your tastes. You can substitute the beef for shredded chicken, pork, or even a plant-based alternative, and change up the sauce with salsa verde or mole for a new twist. This recipe is perfect for make-ahead dinners and can be stored and reheated for a quick weeknight meal. The combination of hearty filling, melty cheese, and rich, savory sauce makes this dish a family favorite.