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Wet Burritos

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Wet Burritos are a hearty Mexican-American comfort food featuring large flour tortillas stuffed with seasoned ground beef, refried beans, fluffy Mexican rice, and melted cheese. Unlike traditional burritos, they’re covered with a rich enchilada-style sauce, topped with plenty of cheese, and baked until hot and bubbly. Served with sour cream, fresh vegetables, and your favorite toppings, these fork-and-knife burritos are perfect for family dinners, potlucks, or weekend meals.

Why You’ll Love This Recipe

  • Rich, cheesy, and incredibly satisfying
  • Smothered in a flavorful homemade enchilada sauce
  • Perfect for feeding a family or crowd
  • Easy to customize with your favorite fillings
  • Great for meal prep and freezer-friendly

Recipe Information

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Servings: 6 large burritos

Ingredients

For the Burrito Filling

  • 1 pound (450 g) lean ground beef
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • ¼ cup tomato sauce
  • 1 can (16 ounces) refried beans
  • 1½ cups cooked Mexican rice
  • 2 cups shredded Mexican cheese blend
  • 6 large flour tortillas (10-inch)

For the Smothered Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup red enchilada sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste

Toppings

  • 2 cups shredded Monterey Jack or cheddar cheese
  • Sour cream
  • Chopped cilantro
  • Diced tomatoes
  • Sliced green onions
  • Black olives
  • Jalapeño slices
  • Diced avocado
  • Fresh lime wedges

Equipment Needed

  • Large skillet
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • 9×13-inch baking dish
  • Aluminum foil
  • Measuring cups and spoons

Instructions

Step 1: Cook the Beef Filling

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 4 minutes until softened.

Stir in the garlic and cook for another 30 seconds.

Add the ground beef and cook until browned, breaking it apart with a wooden spoon.

Drain any excess grease.

Mix in the chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, pepper, tomato paste, and tomato sauce.

Cook for 2–3 minutes until fragrant.

Remove from the heat and stir in the refried beans until well combined.

Step 2: Make the Smothered Sauce

In a medium saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute to create a smooth roux.

Slowly whisk in the beef broth until smooth.

Add the enchilada sauce, tomato paste, chili powder, cumin, paprika, garlic powder, and onion powder.

Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.

Taste and adjust with salt and pepper if needed.

Step 3: Assemble the Burritos

Preheat your oven to 375°F (190°C).

Warm the tortillas for 20–30 seconds in the microwave or a dry skillet to make them easier to roll.

Place about ⅓ cup of the beef and bean mixture in the center of each tortilla.

Add a few spoonfuls of Mexican rice.

Sprinkle with shredded Mexican cheese.

Fold in the sides and roll tightly into burritos.

Arrange them seam-side down in a lightly greased 9×13-inch baking dish.

Step 4: Smother and Bake

Pour the warm enchilada sauce evenly over the burritos, making sure they are fully covered.

Sprinkle the Monterey Jack or cheddar cheese over the top.

Cover loosely with aluminum foil.

Bake for 20 minutes.

Remove the foil and bake for an additional 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 5: Garnish and Serve

Allow the burritos to rest for about 5 minutes before serving.

Top with sour cream, chopped cilantro, diced tomatoes, green onions, avocado, black olives, jalapeños, and a squeeze of fresh lime juice.

Serve with Mexican rice, refried beans, tortilla chips, guacamole, or a crisp green salad.

Tips for the Best Wet Burritos

  • Warm the tortillas before filling to prevent tearing.
  • Don’t overfill the burritos or they’ll be difficult to roll.
  • Cover every burrito with sauce to keep them moist while baking.
  • Freshly shredded cheese melts more smoothly than pre-shredded cheese.
  • Let the burritos rest for a few minutes after baking so they hold their shape when served.

Delicious Variations

Chicken Wet Burritos

Replace the ground beef with shredded rotisserie chicken or seasoned chicken breast.

Steak Wet Burritos

Use grilled flank steak or sirloin sliced into thin strips.

Vegetarian Wet Burritos

Fill with black beans, pinto beans, sautéed peppers, mushrooms, zucchini, spinach, and corn.

Green Chile Wet Burritos

Swap the red enchilada sauce for roasted green chile sauce and use pepper Jack cheese for extra flavor.

Breakfast Wet Burritos

Fill with scrambled eggs, breakfast sausage, crispy potatoes, and cheese, then top with enchilada sauce.

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